Orange and Cream Cupcakes 57

INGREDIENTS

• 1 box (18.25 oz) yellow cake mix, prepared as box directs, substituting orange juice for the water
• 1 pkt Bird’s Imported English Dessert Mix for Custard Style Pudding (see Note 1)
• 1 Tbsp grated orange peel
• 12 orange sections, each cut in half

INSTRUCTIONS

1. Heat oven to 350°F. Line 24 regular-size (21⁄2-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.

Note 1: Look for Bird’s Imported English Dessert Mix in the pudding-mix section of your supermarket.

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.

Planning Tip: Can be prepared through Step 2 up to 2 days ahead. Complete up to 1 day ahead. Refrigerate covered.

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