(Feel free to substitute anything in here as long as you know the new ratios)
Step 1: Step 1: Preheat Your Oven to 350*
Step 2: Step 2: Gather Your Dry Cake Ingredients
(***You can make any cake flavor with this method)
Step 3: Step 3: Put the Dry Ingredients Into a Mixer
-one boxed cake
-3-5 drink packets (to desired taste BUT save at least one for later)
-mix it up a little
Step 4: Step 4: Gather Wet Cake Ingredients
-1/2 cup canola oil
-3/4 cup water
-1/4 cup orange juice (feel free to do half juice and half water if you want more of a zing)
Step 5: Step 5: Splash That Juice and Water in There!
-pour both juice and water into the dry ingredients
-don't feel obligated to mix just yet
Step 6: Step 6: Throw in the Eggs and Oil
-try out some trick shots with those eggs! If you like crunchy cupcakes...
-really, crack and pour in the both white and yolk of 3 eggs (into the same mixing bowl as before)
-finally, pour in the oil
Step 7: Step 7: Mix It! Mix It! Mix It!
-mix until smooth (about 2 minutes) and don't be lazy! Nobody likes a pocket of flour in their cake!
(*hand mixing could take longer to get an even mix... It'll be your arm workout for the day*)
Step 8: Step 8: Fill Up the Cups!
-use a standard issue cupcake dish
-put a liner in each cup (if you don't have any, spray oil is fine)
-fill each cup 2/3 of the way full
(***the batter will make 24 cupcakes, so you'll have to do this process twice if desired***)
Step 9: Step 9: Crank Up the Tunes and Stick Those Suckers In
-bake at 350 for 18-20 minutes (or until a toothpick will come out clean when poked in it)
-crank up and jam out to Maroon 5's "Sugar"! Show off your sweet dance moves to the neighbor looking in your window who also questions your sanity.
Step 10: Step 10: Make the Frosting :)
-a tub of cool whip (or if you have a giant one, like me, it's half)
-an 8oz block of softened cream cheese
-1/2 to 1 cup of powdered/confectioners sugar
-1 package of instant vanilla pudding (for firmness)
-throw them all into a smaller mixer bowl
-change the prongs of the mixer to the appropriate style (curl or hooks)
(Generic ones will work okay, but the ingredients may get stuck)
-mix until a decently smooth consistency is created
Step 11: Step 11: Put It in the Fridge
-cover the frosting and stick it in the fridge until you're ready to frost
(this will create a firm and airy consistency)
*Pictures Before & After*
Step 12: Step 12: *beep!* Take Out and Cool
-take your cupcakes out and check with a toothpick
-if the toothpick does NOT come out clean, stick the cupcakes in for another 2 minutes and check again
-when done, take them out of the pan and let them cool for 5-15 minutes (until cool to the touch)
Step 13: Step 13: Filling
-take your frosting out and take about 3-5 spoonfuls out
-put those spoonfuls into an extra bowl
-take a single drink packet and mix it in
Step 14: Step 14: Cut Out and FulFILL Your Dreams
-use a spoon or knife and press a square into the center of cupcake only going about halfway down the cupcake
-scoop out the cut and save it off to the side
-fill the hole with filling
-take the cut out portion you saved and cut off the inners of the cake leaving a thin lid for the hole
-place the cupcake lid on the hole
Step 15: Step 15: Frost It!... and Enjoy!
-for this cupcake, I chose a raw frosting style: the scoop. I wanted to give it the feel of having a big ice cream scoop plopped on top
-finally, I topped it with orange star sprinkles because you always have to reach for the stars!
Your dreamy orange cream cupcake is done and ready to devour!