Wednesday, August 11, 2010

Orange Pineapple Cupcakes

Happy Hump Day! I'm in the midst of moving and packing, so I apologize for the short blog post today. However, I didn't want to leave you guys without anything, so I figured this was a good time for me to share the recipe for Orange Pineapple Cupcakes that my mother made for my 26th birthday (recipe adapted from The Nashua Telegraph).

Orange Pineapple Cupcakes
Yields: About 20-24 cupcakes

-1 box yellow-cake mix
-3/4 cup vegetable oil
-3 eggs
-1 can (11 oz) mandarin orange segments (add juice first, then orange segments)
-Cupcake liners

Directions: Mix all ingredients. Pour batter into cupcake pans, lined with cupcake liners. Bake 30-35 minutes at 350 degrees. When completely cool, store in refrigerator.

-1 small package instant vanilla pudding
-1 (20 oz) can crushed pineapple with juice
-8-oz carton Cool Whip

Directions: Spoon vanilla pudding over pineapple with juice. Fold in Cool Whip. Frost cupcakes and refrigerate. The longer it sets, the better it is.

These cupcakes were incredibly refreshing, and were perfectly light for a summer dessert. Since I'm a big fan of varying textures, I also really enjoyed the small, yet noticeable, chunks of pineapple throughout the frosting. 

What's your favorite summertime dessert?

1 comment:

  1. This looks like a really light and refreshing summer cupcake! My favorite dessert is definitely a nice strawberry shortcake with fresh strawberries!