INGREDIENTS
1 cup and a half of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup room temperature unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup orange juice that was just squeezed
1 tablespoon of orange peel that was just grated
1/2 cup buttermilk
INSTRUCTIONS
Set your oven to 350°F (180°C) and put cupcake liners in a muffin tin.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Mix the butter and sugar together in a large bowl until light and fluffy, about 2 to 3 minutes.
Mix in the eggs one at a time, then add the vanilla.
Add the dry ingredients gradually, alternating with the orange juice and the buttermilk.
Mix in the orange zest that was grated.
Fill the cupcake liners about two-thirds full with the batter, and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool for 5 minutes in the pan before taking them out and putting them on a wire rack to cool completely.
NOTES
DECORATING YOUR ORANGE CUPCAKES
Once your cupcakes have cooled, it’s time to get creative with the toppings. Here are some suggestions to help you get started:
Mix 1/2 cup of unsalted butter, 4 cups of powdered sugar, 2 tablespoons of freshly squeezed orange juice, and 1 teaspoon of orange zest together until smooth. With a large star tip, pipe the frosting on the cupcakes.
Orange glaze: Heat 1/2 cup freshly squeezed orange juice and 1/2 cup granulated sugar in a small saucepan until the sugar is dissolved. Brush the glaze on top of the cupcakes after they have cooled.
For candied oranges, cut fresh oranges into thin rounds and sprinkle them with sugar. Put the slices under the broiler for two to three minutes, or until the sugar turns brown. The candied orange slices go on top of the cupcakes.
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