This morning, I got a text from my friend Tessa,
“2 hour delayyy! Woot woot!”
At first I thought, “thank god! no school!”
Then I realized that I had already gotten out of bed.
Then I realized that I was going to wear heels, but couldn’t now, so I had to re-do my entire outfit to match my snow boots.
Then I realized that I would need more than a long-sleeve t-shirt for track, so I had to repack my entire gym bag.
Then I realized that my schedule would be different due to the delay. So I had to repack my entire backpack.
Then I realized that I was late.
Moments like these remind me why I can’t wait for spring, when I can trade my clunky snow boots for strappy sandals, my long-sleeve t-shirts with breezy tank tops, and my scalding hot coffee with Orange Creamsicles.
Starting in March, the ice cream truck starts pulling up to my school. They have Sno-Cones, Popsicles, and ice cream. However, as a creature of habit, I always get the Orange Creamsicle.
Creamsicles are my mom’s favorite too, (like mother, like daughter) — and I couldn’t imagine ordering anything else at the ice cream truck. I don’t know why I love them so much. The citrusy, fresh orange juice against the mellow, rich and creamy ice cream is to die for.
It’s the perfect balance between refreshing and rich. It’s the perfect thing to eat on the field when I have a free period at the end of the day. (Shh… don’t tell the P.E. director that I eat ice cream on the field…)
So although spring seems really far away, and you probably can’t even think about holding and ice cream cone right now, try bringing a bit of sunshine into your kitchen with these creamsicle cupcakes! It’ll knock a bit of the dreary winter chill out of you, and give you something to do during your two hour delay from work or school.
There seems to be a pattern here — recreating my favorite ice cream flavors in the form of cupcakes (I made these banana split cupcakes last week)
orange candies (for garnish)
middle comes out clean. Cool completely on a wire rack.
frosting, combine the softened cream cheese and butter and beat until
smooth. Add the vanilla and blend. Gradually add the
powdered sugar until you get you desired consistency for piping. Set aside about 1/3 of the frosting mixture for the white part of the frosting. Add the 2
teaspoons of orange jello to the remaining 2/3 of the frosting and beat well to combine.
Set up a separate piping bag with a star-shaped tip and fill with the white frosting. Pipe on the center of each cupcake.
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