August 14th- National Creamsicle Day
National Creamsicle Day is observed annually on August 14. This is a day to enjoy this refreshing summertime orange and vanilla treat.
“Creamsicle” is a brand name of an ice cream treat consisting of vanilla ice cream on a Popsicle stick coated with an exterior of flavored ice with the original flavor being orange. Enjoyed the whole year round, the Creamsicle now comes in many flavors.
HOW TO OBSERVE
Following are a couple of Creamsicle recipes for you to enjoy!
Three Ingredient Low-Fat Creamsicle Cake
Orange Creamsicle Cupcakes
1 box (15.25 oz) White Cake Mix
1 container (6 oz) non-fat Greek yogurt, plain
1 cup orange juice
freshly grated orange zest, optional
powdered sugar, optional
In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired. Pour batter into a greased 8 x8 inch square pan. Bake at 350 degrees for 30-33 minutes. Slice into 9 pieces. Garnish with a dusting of powdered sugar and orange peel, if desired.
Nutrition information per slice: Calories 201, Fat 4.4 grams, Carbs 40 grams, Fiber 1.1 grams, Protein 3.3 grams.
Orange Creamsicle Cupcakes
Yield: 14 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup salted butter , softened
1 cup granulated sugar
1 1/2 Tbsp finely grated orange zest (from about 1 1/2 oranges)
2 large eggs
3/4 cup heavy cream (if you want a lighter texture use half and half)
1/4 cup fresh orange juice
1 1/2 tsp orange extract
1 tsp vanilla extract
Vanilla Buttercream Frosting*
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 – 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 – 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
*If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don’t want a ton of frosting then 1/2 of the recipe should be enough.
Recipe source: cupcake recipe – adapted from Martha Stewart, buttercream frosting – Cooking Classy