1cupSunkist - or use 1 teaspoon Orange flavor extract
½cupButter - softened
4cupsPowdered Icing Sugar
1-2TablespoonsMilk
Orange Sprinkles - as needed
Orange Sugar Crystals - as needed
Instructions
Line a muffin tray with cupcake liners and set aside.
In a large bowl, beat together the white cake mix and Sunkist for a total of 2 minutes.
Scoop the batter with a measuring cup into the cupcake liners.
Bake for 25-30 minutes, until an inserted toothpick comes out clean, nothing sticking to it.
Allow the cupcakes to cool completely before frosting. (1-2hours)
While waiting , place 1 cup of Sunkist in a saucepan and heat until boiling over medium-high heat. Reduce to medium-low and simmer until reduced to 1/4 (2 ounces of soda should remain). Allow to cool completely.
In a large bowl, beat together the butter and powdered icing sugar for 2-3 minutes, then add the reduced Sunkist soda. Beat to mix well together, then add the milk as needed to receive a spreadable texture. Adjust the color with orange food dye, if needed.
Use an angled spatula to spread 1-2 Tablespoons of frosting onto each cooled cupcake.
Put the sugar crystals in a small bowl and roll the cupcakes in the sugar crystals to cover completely.
Scoop the rest of the frosting into a piping bag and snip off the bottom 1” of the piping bag.
Swirl a 1” circle onto each cupcake and garnish with orange sprinkles.
Notes
Add Zest: For more orange flavor add some fresh orange juice or orange zest.
Short cut tip: Bake when you have time and then freeze until ready to decorate.
Variation tip: Use candy oranges to decorate the top of these cupcakes.
Make Minis: Use a mini cupcake pan and make lots of small cupcakes. Perfect for little ones or for parties.