Maple Orange Spaghetti Cupcakes
Brandi Milloy
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 20
Ingredients
Cupcake
-
3
Sunkist® Navel oranges, zested
-
1
box yellow or vanilla cake mix
-
1
cup water
-
1/2
cup avocado or vegetable oil
-
3
eggs
-
8
ounces unsalted butter, room temperature
Frosting
-
4
cups powdered sugar
-
1/4
cup maple syrup
-
3
tablespoons milk
-
1
pinch of salt
-
3
garnishes: chocolate drops, mini marshmallows, dried citrus peel
-
1
special tool: No. 1 or No. 2 round piping tip
Directions
Cupcake
- Preheat oven to 350F.
- Start by zesting 3 Navel oranges. Set 1 tablespoon of zest aside for the frosting (and save the oranges for another recipe!)
- Into a bowl add the remaining zest, cake mix, water, avocado oil, eggs and mix until smooth and there are no lumps, about 3-5 minutes.
- Fill cupcake tins with liners and pour batter into liners about ¾ of the way full.
- Bake for 16-18 minutes. Remove from oven and cool.
Frosting
- Into a bowl, cream together butter, sugar and salt.
- Slowly add in maple syrup. Mix in orange zest.
- Add milk 1 tablespoon at a time until smooth but keeps its shape.
- Put frosting in piping bag fitted with a No. 1 or No. 2 round tip.
- Pipe long strings of frosting over and over again to mimic the shape of spaghetti.
- Garnish with chocolate drops, marshmallows and candied citrus peel. Enjoy!
