2 cups flour
3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon orange zest
1/3 cup butter softened
1 cup orange soda + a splash
1 serving of vanilla Jello Pudding (the packaged kind)
powdered sugar for sprinkling
6 tablespoons unsalted butter softened
1 1/2 cups confectioners sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons 1 teaspoon heavy cream
Pre-heat oven to 350°. Line a cupcake pan(s) with 12 paper liners (or 48 for mini cupcakes).
Put all of the cupcake ingredients minus the pudding in a bowl and mix the ingredients with a hand mixer (Low speed) for 30 seconds. Add the pudding and increase the speed to Medium for 2 minutes. Divide your batter amongst your cup and put in oven for 20-25 minutes. Allow to cool and remove the cup liners.
In a medium bowl beat the butter, confectioners sugar, Fluff, and 1 1/2 tablespoons of the cream until fluffy. Stuff the mixture into a pastry bag with a small round tip attachment. (If you don't have a pastry bag you can fashion them out of ziplok bags with a size
appropriate snip in the bottom corner.)
Insert the tip of the pastry bag attachment about 1/2-inch deep into the bottom of each cupcake and squeeze lightly to fill it up with cream. (If you are without a pastry bag, use your pinky and gently bore a small hole so you can effectively get cream into the cupcake.) Cover the top of the cupcake with powdered sugar.
*For the mini cupcakes, top them with the filling instead of stuffing.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post