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For the orange cake:
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Grease a mini cake pan (I used an 8-cavity Wilton pan) and set aside.
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In a large bowl, mix cake mix (you'll typically need water, eggs, and oil, as directed in mix package). Add pudding mix, extra egg, extra oil, and vanilla. Beat for about 2-3 minutes.
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Bake according to directions on the back of the box for cupcakes. Check to make sure they are done by testing with a toothpick. Due to the thickness of the cake, they make take longer to bake depending on the oven.
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For the vanilla frosting:
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In a mixing bowl, combine butter and shortening until smooth and creamy Add half of the powdered sugar and mix until smooth. Add vanilla extract and 2 tablespoons water.
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Add remaining powdered sugar and 2 more tablespoons of water. Mix until smooth. Add 1 to 2 more tablespoons water if desired.
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Once the cakes are cooled, move them to a cake stand or your desired working surface. Spread or pipe the frosting around the cake and onto the top. I use an icing smoother to smooth out the frosting around the cake and a small spatula on the top. Be sure to leave about a cup of frosting for the decorative pattern at the top of the cake.
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After you have smoothed your frosting, place a layer of sprinkles at the base of the cake. I grabbed about a half tablespoon at a time and pressed them lightly into the icing. It took me about two full turns to get them to cover the cake.
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Use a piping bag with a small star tip, pipe a small ring of stars (or any piping tip shape you have chosen) around the top of the cake. Sprinkle orange jimmies over the pattern and garnish with a gummy orange.
