Notes from the Test Kitchen:
These ARE delicious! One bite and I was brought back to the ice cream I enjoyed so much as a kid. I added orange food coloring to my buttercream frosting to top these off. I can't wait to make these again! A treat the entire family will enjoy.
cake mix, white
orange sherbet, softened
sour cream (could also use singe serving orange creamsicle/orange yogurt)
*optional* drop/s orange food coloring for extra color
2Sift all dry ingredients into bowl, then mix all wet ingredients into dry ingredients together until blended.
3Scoop batter into cupcake liners/cupcake tin. Bake for 18-20 min until cooked through (cake springs back/or toothpick comes clean. Let cool on racks before adding filling. Makes approx 30-32 cupcakes
4For Cream Filling:
Cook together first 5 ingredients until thick like wallpaper paste. Make sure flour is added and mixed well so doesn't become lumpy. Cool.
5Separately mix sugar, butter, and shortening. Add to cooled mixture and beat with mixer 5 minutes/or until fluffy. Squeeze into cooled cupcakes with a frosting bag and tip.
Orange glaze or frosting of your choice for top. I typically use the crusting buttercream recipe for all my cakes and cupcakes listed in my recipe file, and you could flavor that orange or vanilla to your liking and color with orange food coloring if preferred.