Prep 1 hr 20 mins
Cook 0 mins
Make and share this Sorbet-Stuffed Cupcakes recipe from Food.com.
- 1 (10 ounce) package Market Pantry® Vanilla Cupcakes with Vanilla Frosting or Red Velvet Cupcakes with Cream Cheese
- 12 tablespoons Archer Farms® blood orange sorbet or vanilla sorbet *Available in most TARGET® stores
- Peel the wrappers off the cupcakes, saving the cupcakes’ plastic box. Cut the tops off the bottoms of the cupcakes, reserving both together.
- Place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat, even layer. Pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. Top with the frosting tops, put them back in the package, cover, and freeze until firm, at least 1 hour.