Orange & Cream Cupcakes

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 1 (18 1/4 ounce) box yellow cake mix, prepared as box directs, substituting orange juice for the water
• 1 1/3 cups orange juice (or 1 1/4, depending on your mix)
• 1/3 cup oil
• 3 large eggs
• 1 (75 g) packet imported english bird's custard mix (see note 1)
• 1 tablespoon orange peel (grated)
• 12 orange sections, each cut in half

Recipe

• 1 heat oven to 350°f line 24 regular-size (2 1/2-in. diam) muffin cups with paper or foil liners (see note 2).
• 2 spoon cake batter into lined cups, filling each 2/3 full. bake as box directs. transfer to a wire rack to cool completely. using tip of a paring knife, cut a small hole in top of each cupcake.
• 3 prepare custard as box directs, stir in grated peel and cool until warm. spoon into a sturdy ziptop food bag, cut tip off one corner and pipe into holes in cupcakes (you’ll have about 1/2 cup custard left.) insert a half orange section into custard in each cupcake. refrigerate until serving.
• 4 note 1: look for bird’s imported english dessert mix in the pudding-mix section of your.
• 5 supermarket.
• 6 note 2: since the recipe makes 24 cupcakes, if you have two 12-cup, regular-size muffin pans you can prepare them both as the recipe directs and bake them side by side on the middle rack of your oven.
• 7 can be prepared through step 2 up to 2 days ahead. complete up to 1 day ahead. refrigerate covered.