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Orange & Cream Cupcakes

 

Ingredients:

  1. 1 box (18.5) oz yellow cake mix, prepared as the box directs substituting ornage juice for water
  2. 1 package of Bird's Imported English Dessert Mix for Custard Style Pudding (see notation below)
  3. 1 Tbsp grated orange peel
  4. 12 orange sections, each cut in half

Directions:

Heat the oven to 350 F.  Line 24 regular size 2 1/2 in diameter muffin cups with paper or foil liners.  Spoon cake batter into lined cups, filling each about 2/3 full.  Bake as box directs.  Transfer to a wire rack to cool completely.  Using the tip of a paring knife, cut a small hole in top of each cupcake.

Prepare custard as box direacts, stir in grated peel and cool until warm.  Spoon into sturdy ziptop food bag, cut tip off one corner and pipe into holes in cupcakes.  Insert a half orange section into the custard in each cupcake.  Refrigerate until servring.

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