Since I purchased a new muffin pan, I’ve been thinking about muffins and cupcakes to bake. Orange flavor is by far one of my favorite flavors. I found this recipe today and it’s pretty tasty! Luckily, my co-workers will get to experience these tomorrow! (Ryan is out-of-town for two more days…)
Not too sweet but just enough, enjoy!
Orange Cupcake Ingredients:
- 1 3/4 cup cake flour
- 1 cup sugar
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 2 large eggs, separated and whites beaten until stiff
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1 stick of butter softened
Pre-heat the oven 350.
Cream the butter, sugar, egg yolks, and vanilla in a mixing bowl.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake 15 minutes. Cool cupcakes completely before frosting.
Vanilla Buttercream Frosting Ingredients:
- 2 sticks (1 cup) unsalted butter, softened
- 3-4 cups confectioners sugar, sifted
- 1/4 tsp table salt
- 1 Tbsp vanilla extract
- up to 4 tablespoons milk
Beat butter for a few minutes with a mixer on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes.
If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.