Orange Creamsicle Crazy Cake
Remember those orange sherbet ice cream cups that you ate with wooden spoons? That was the highlight of the last few days of summer at Field Day when I was a kid. This summer weather reminds me of those days.
A few notes about the recipe:
Some oranges make a lot of juice and some don’t so bring home two or three. Zest of 2 oranges has great flavor, three might be a bit much. Sometimes those little Clementine oranges have more juice than the big ones.
If you like this recipe you can top it with some coconut sprinkles. For something a bit different add a ½ cup of toasted coconut in the batter. I like to soak it in the orange juice and coconut milk for about 10 minute to rehydrate it before mixing into the batter.
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Teaspoon vanilla extract
½ Cup Orange juice
½ Cup Coconut milk
Zest of an orange (or 2)
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract
2 Tablespoons orange juice plus extra for proper consistency
1 Tablespoon coconut milk
- Sift flour, sugar, salt, and soda together.
- Mix in the orange zest
- Mix in oil and vanilla extract.
- Mix in pineapple juice, coconut milk and coconut shreds.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- While baking, mix frosting ingredients together until you reach the spreading consistency you like.
- When cool, frost cupcakes.
Yield 12 Cupcakes