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Cupcakes

Orange Chai Red Velvet Cupcakes with Marshmallow Crème

Duncan Hines Recipe shared by:
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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

Perfect frosting

Perfect frosting

Cool cake in fridge, Use room temperature whipped frosting, mix it in the frosting container before applying to cake, Spread icing on cake, dont worry if any cake can see through, Put the cake in the fridge for 30mins til icing is hard, then take back out, and use the rest of the room temperature icing on the cake, and it will be thicker, and cover easier. Decorate, and fridge again.


Hershey Kisses

Hershey Kisses

Hershey Kisses are cute and they make a great topping for cupcakes





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