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Ingredients

• ✓ orange paste food coloring
• orange cake mix
• salad dressing
• whipped topping mix
• orange juice
• egg
• orange zest
• marshmallow creme
• butter
• vegetable shortening
• butter
• vegetable shortening
• orange juice
• orange zest
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
4. 4 To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
5. 5 To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
6. 6 Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

By MrsFisher0729

Ingredients

• ✓ orange paste food coloring
• all-purpose flour
• white cake mix
• sour cream
• egg
• butter
• water
• vanilla pudding mix
• sugar
• red food coloring
• purple gel food coloring
• blue food coloring
• green food coloring
• yellow food coloring
• chocolate frosting
• rainbow sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease and flour a 10-cup fluted tube pan (such as Bundt).
2. 2 Combine cake mix, sour cream, eggs, butter, water, pudding mix, and sugar in a large bowl. Beat with an electric mixer on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick.
3. 3 Evenly divide batter among 6 small bowls; tint each batch a different color, using enough food coloring paste to reach desired tone, colors will deepen and brighten when baked.
4. 4 Spoon red batter into bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of the pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap the pan on the counter 3 times to allow batter to settle.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
6. 6 Cool cake in the pan for 10 minutes. Turn cake out onto a serving plate; cool completely, about 1 hour.
7. 7 Drizzle or spread frosting over cooled cake; decorate with rainbow sprinkles.

By GoosesGirl94