Fruit Tingle Cupcakes

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4.3 from 3 votes
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Fruit tingle cupcakes says it all! These cupcakes are inspired by the fruit flavoured sherbet candy!

Fruit Tingle Cupcakes

Funfetti vanilla cupcakes with crushed fruit tingle filling and fruit sherbet flavoured frosting with more crushed candy on top.

Fruit Tingle Cupcakes

Fruit Tingle Cupcakes

Funfetti vanilla cupcakes with crushed fruit tingle filling and fruit sherbet flavoured frosting with more crushed candy on top.

Serves 20

4.3 from 3 votes
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Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 177kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g plain flour, all-purpose
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml full-cream milk, whole
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 6 pkts / 6 pkts fruit tingle candy, crushed (see notes)

Frosting

  • 1 batch / 1 batch of meringue frosting


Instructions

Cupcakes

  • Start off by zesting and juicing the oranges. Set aside.
  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, orange juice, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add orange zest and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Fit the end of a piping bag with a large round tip and frost the cupcakes in a swirl. Finish off by sprinkling fruit tingle dust.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
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4.34 from 3 votes (3 ratings without comment)

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