Orange Cupcakes
1 ¾ cup cake flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 cup sugar
2 large eggs (room temp., or closeto it.)
1 teaspoon vanilla extract
½ cup orange juice (fresh squeeze)
1 tsp Orange zest1 stick of butter, softened
Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.
In a separate bowl combine butter and sugar then cream until fluffy. Add eggs one at a time, orange zest and vanilla, Mix together thoroughly.
Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Place cupcake liners into tins. Fill cupcake liners, until ½ full.
Bake for 15 minutes or until a toothpick inserted into center comes out clean.
Cool cupcakes completely before frosting with Cream Cheese Icing. Garnish with a small pinch of orange zest.
1 ¾ cup cake flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 cup sugar
2 large eggs (room temp., or closeto it.)
1 teaspoon vanilla extract
½ cup orange juice (fresh squeeze)
1 tsp Orange zest1 stick of butter, softened
Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.
In a separate bowl combine butter and sugar then cream until fluffy. Add eggs one at a time, orange zest and vanilla, Mix together thoroughly.
Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Place cupcake liners into tins. Fill cupcake liners, until ½ full.
Bake for 15 minutes or until a toothpick inserted into center comes out clean.
Cool cupcakes completely before frosting with Cream Cheese Icing. Garnish with a small pinch of orange zest.