Best 8 Orange Fruit Cups Recipes

ORANGE FRUIT CUPS

Steps:

• Using a paring or grapefruit knife and a spoon, scoop out pulp from oranges, leaving a shell. Separate orange sections and chop; transfer to a small bowl. , Add the apple, banana, yogurt and cinnamon. Fill orange shells with fruit mixture. Sprinkle with additional cinnamon if desired. Serve immediately.

ORANGE FLOWER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla bean seeds together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until blended, then beat in the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, followed by the milk and then the remaining flour mixture until smooth.
• Divide the batter among the prepared muffin cups and bake until the tops are lightly browned and spring back when pressed, about 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
• For the frosting: Beat the butter and confectioners' sugar together in a large bowl using an electric mixer on medium speed until smooth. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes more. Beat in the milk and vanilla extract until smooth and creamy. Transfer to a piping bag with a plain round tip (about 3/8-inch).
• Frost each cupcake evenly and top with a circle of overlapping mandarin segments that touch in the middle and curve in the same direction. Place a raspberry in each center. Combine the jelly with 1 tablespoon water in a microwave-safe bowl and heat in the microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly coat the mandarin and raspberries with the jelly.

ORANGE SHERBET CUPS WITH BLACKBERRIES

Steps:

• Cut 2 oranges in half; scoop out the flesh (reserve for another use). Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.

FROZEN FRUIT CUPS

Steps:

• Combine all ingredients in a very large bowl.
• Freeze in 1-cup increments.
• Thaw slightly before serving, to a slushy consistency.

FROZEN FRUIT CUPS

Steps:

• In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.

FRUIT CUPS

Steps:

• Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
• Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
• Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.

FROYO FRUIT CUPS RECIPE BY TASTY

Steps:

• Arrange 12 cupcake liners in a muffin tin.
• Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
• Top with blueberries and raspberries.
• Freeze for at least two hours.
• Remove cupcake liners before serving.
• Enjoy!

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.