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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

Brownie baking tip

Brownie baking tip

I know they always say for best results always follow the recommended cooking instructions but I always find if I bake my brownies at 325 for 25 min. instead of 350 for 30 min they come out much chewier, moist and fuggy . You always want to take your brownies out of the oven when they are still slightly gooey in the middle because they will continue to cook while cooling in the pan.


14 days of love

14 days of love

keep a stick of butter on the counter and you're ready for any last minute dessert!





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