1 box Duncan Hines Orange Supreme cake mix
3 large eggs at room temperature
1 1/3 cup milk or water (I do 1 cup water and 1/3 cup milk)
1/3 cup orange infused canola oil
1/2 tsp orange candy oil OR 1 tsp orange extract
Preheat oven to 350 degrees.
Line muffin tins with paper cupcake liners.
In large mixer bowl beat all ingredients together at medium speed until combined. Fill each cupcake liner 2/3 full of batter and bake at 350 degrees approximately 15 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans 5 minutes then remove to wire racks to cool completely.
1 jar (7-oz) marshmallow fluff
1/2 cup unsalted butter, room temperature
1/2 cup shortening
Combine all filling ingredients together in mixer bowl and cream together until well mixed. Make a hollow in centers of cupcakes and fill with the filling mixture.
1 cup unsalted butter, room temperature
3 to 4 cup sifted powdered sugar
1/4 tsp salt
1 to 4 tbsp cream or milk (start with one and add more as needed)
1 tsp vanilla extract
1/2 tsp orange candy oil or 1 1/4 tsp orange extract
Beat butter with electric mixer using paddle attachment; add 3 cups of powdered sugar and mix on lowest speed until sugar in incorporated. Increase speed to medium and add the salt and 1 or 2 tablespoons of the milk or cream. If frosting needs to be thicker, add more powdered sugar. If it needs to be thinner, add more of the milk or cream.
Divide frosting into two bowls. Add the vanilla extract to one bowl. Add the orange flavoring to the other bowl. Add orange food coloring to the second bowl, if desired. If you wish to make swirled icing, put each of the icings into separate piping bags then together side by side in a large piping bag.
This recipe is my small changes to a recipe original to Christine of LoveonCloudCupcake