Creamy Orange Sherbet Cupcakes

Name: Creamy Orange Sherbet Cupcakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: American
Ingredients: 3 eggs; 946 milliliters orange sherbet, softened; 1 slice Quartered orange for garnish; 237 milliliters orange juice; 1 box Betty golden vanilla cake mix; 1 container Betty Rich & Creamy vanilla frosting; 118 milliliters vegetable oil

The recipe Creamy Orange Sherbet Cupcakes could satisfy your American craving in about 2 hours. For 31 cents per serving, you get a dessert that serves 24. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 231 calories. If you have eggs, orange sherbet, vegetable oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350F (325F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon 1 heaping tablespoon batter into each muffin cup; filling slightly less than 1/4 full (you will not use all of the batter).

Ingredients you will need

Orange Juice

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Bake about 10 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove from muffin cups to cooling racks. Cool completely, about 25 minutes.

Equipment you will use

Muffin Liners

Working quickly, scoop and spread 2 to 3 tablespoons sherbet onto top of each cooled cupcake. Return cupcakes to muffin cups (or place on cookie sheet with sides). Freeze until firm, about 1 hour.

Ingredients you will need

Cupcakes