This week is all about creativity! I’ve tried this amazing cream frosting at a couple of locations around town and I’ve always been so puzzled over what exactly goes into it. But it also got me thinking- what other options do I have besides buttercream? Today, I’ve chosen to set aside the traditional buttercream and explore my frosting options. That’s exactly how this pudding-and-cream-based frosting alternative was created. Cream led me to thinking about creamsicles- and that’s exactly how this cupcake was born.
This cupcake was definitely perfected through trial and error. I knew I wanted to make the frosting orange-flavoured, but I knew that it wouldn’t cut it. I added some orange juice to the cupcake batter as well, but I still wasn’t totally satisfied. I turned to my mom for some advice. She’s not exactly a baker, but she does make a delicious orange-pineapple trifle. It combines sponge cake, orange Jell-O, pineapple, mandarin oranges, and a Newfoundland staple- Dream Whip. My brother and I would absolutely inhale this dessert whenever she made it, so I decided to take the orange Jell-O aspect and that’s how I sent this cupcake over the top with the orange flavour.
The frosting was such a delicious alternative to a heavy buttercream! I understand that a lot of people find cupcakes with buttercream icing to be very sweet and sickly. My thoughts about doing a cream icing were to build a lighter cupcake that anybody could enjoy. And let me say- this cupcake was a real hit!
If orange isn’t your thing, this cupcake could totally be switched up by changing the flavour of the Jell-O and omitting the orange juice. After all, this creamy frosting could totally be enjoyed without the added flavour. It makes for a delicious pastry cream or topping on waffles, pancakes, or fruit. As well, you could give it a chocolate twist by using chocolate Jell-O pudding mix instead of vanilla. If you come up with any interesting combinations, leave a comment below and I’d love to try those out as well. Enjoy!
Prep time: 15 minutes
Cook time: 20-25 minutes
Yield: 12 cupcakes
1 cup granulated sugar
½ cup butter, softened
1 tsp vanilla extract
1 ¼ cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tbsp orange juice
½ cup sour cream
1 package orange Jell-O, prepared
1 153g. package of vanilla Jell-O pudding mix
1 ¼ cup milk
¼ cup orange juice
1 cup whipping cream
¼ cup powdered sugar
Orange food colouring, if desired
1. Preheat oven to 350F. Prepare a muffin pan with liners.
2. In a stand mixer, beat eggs and sugar until pale and glossy. Beat in butter and vanilla extract.
3. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients. Mix until just combined.
5. Add sour cream and orange juice and mix until combined.
6. Fill each liner ½ way full. Bake for 20-25 minutes, just before cupcakes start to turn golden brown.
7. While cupcakes cool, prepare orange Jell-O according to instructions on box. Set aside, but do not refrigerate yet.
8. To prepare icing, whip the whipping cream with powdered sugar until still. Refrigerate while you complete the next step.
9. Add the vanilla Jell-O pudding powder into a bowl. Add cold milk and orange juice and whisk until it thickens.
10. Fold the whipped cream into the pudding mix. Add the orange food colouring at this step as well. Refrigerate until ready to frost the cupcakes.
11. Pour a little of the orange Jell-O mixture over the cupcake, but be careful not to drown the cupcake and make it soggy!
12. Transfer the cupcake to a clean plate and frost with cream icing. Decorate as desired, and refrigerate for several hours before serving.