Orange Dream Cups Oamc Recipes

Steps:

• Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). , In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened. spoon into reserved orange shells. Cover and freeze for 3 hours.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
• Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
• Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
• Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

Steps:

• Heat oven to 350°F. In a small bowl, whisk egg, food coloring, vanilla and orange extract. In large bowl, mix butter and sugar cookie mix until well blended. Then, mix in egg and food coloring mixture. Once soft dough has formed, stir in baking chips.
• On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
• To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
• Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Steps:

• Add 3/4 cup boiling water to 1 pkg. orange gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 10 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 8-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
• Stir unflavored gelatine into 1/4 cup cold water; let stand 5 min. or until gelatine is softened. Meanwhile, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatine; cook and stir until sugar is dissolved. Remove from heat; cool 5 min. Add remaining sour cream and vanilla; stir with whisk until well blended. Spoon over orange layer in mold. Refrigerate 30 min. or until sour cream layer is set but not firm.
• Add remaining boiling water to remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in sherbet until melted. Carefully spoon over sour cream layer. Refrigerate 4 hours or until firm.

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool slightly. , In a small bowl, beat the cream cheese, sour cream, sugar substitute, orange zest and vanilla until smooth. Gradually beat in gelatin mixture. Fold in 2 cups whipped topping. , Place chocolate wafers in foil-lined muffin cups. Top each with 1/2 cup cream cheese mixture. Refrigerate for 2 hours or until set. Gently remove foil just before serving; garnish with remaining whipped topping.

Steps:

• Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer's instructions.

Steps:

• Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
• In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
• In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
• Add extract and 2 to 4 drops food coloring (optional), mixing well.
• Add flour mixture alternating with buttermilk mixture. Mix until well combined.
• Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
• Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
• Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
• To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

Steps:

• In blender container combine orange juice, milk, sugar and vanilla. Cover; blend until mixed.
• With the blender running, add ice cubes, 1 at a time, through lid opening.
• Blend until smooth. Pour into tall glasses. Garnish on the rim with orange slices, if desired.