Orange Blossoms – a delicious recipe with orange cake, vanilla instant pudding, eggs, vegetable oil, sugar, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
2
Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
3
Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
4
Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
5
Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
6
Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
7
When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
1570
kcal
Calories
66
g
Fat
211
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/2 ounce) package orange cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix, 4 large eggs, 3/4 cup vegetable oil, and more.
Yes, Orange Blossoms falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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