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Cupcakes

Orange Chai Red Velvet Cupcakes with Marshmallow Crème

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Try these flavorful cupcakes any time of the year.

  • Hands-On Time: 15 Minutes
  • Total Time: 40 Minutes
  • Servings: 12 cupcakes
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 3 chai flavored tea bags
  • water, oil, eggs, and butter called for on the mix package
  • 1 package Duncan Hines® Decadent Red Velvet Cupcake Mix
  • 1 can (11 oz.) mandarin oranges, drained and chopped
  • 1 tsp. ground ginger
  • 1 cup marshmallow crème
  • ground cinnamon and orange slices for garnish

Baking Instructions

  1. Preheat oven to 350°F. Place 12 paper liners in muffin pan(s).
  2. Brew chai tea bags in 2/3 cup boiling water; cool slightly.
  3. Combine cake mix pouch, brewed tea, oil, eggs, mandarin oranges and ginger in large bowl with wooden spoon until blended. Spoon batter evenly into prepared pan(s).
  4. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely on wire rack.
  6. Mix frosting pouch according to package directions with butter and water. Add marshmallow crème and blend until smooth. Pipe frosting onto cupcakes. Garnish, if desired, dusted with ground cinnamon and orange slices

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Tips

Cup cake liners

Cup cake liners

I spray just a little Bakers Joy Cooking spray to the bottom of my cupcake liner..make it easy when peeling off the liner.


Temp for Baking Cake

Temp for Baking Cake

I took a cake decorating class and was taught to drop the oven temp down to about 265 F (I was actually taught 130C, I live in Australia and we are metric) and bake the cake or cupcakes a bit longer testing til done for a much moister cake. Also I made the French Vanilla Cake mix and instead of using water I used milk and I added an extra egg. I had rave reviews from all. No could believe it was a "box: cake.





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