Orange Creamsicle Cupcakes

Cupcakes


1 c. flour

1 t. baking powder

pinch of salt 

1 c. sugar

1/4 c. butter, room temperature

1 egg

1 t. vanilla

1 t. orange extract

zest and juice from 1/2 an orange

2/3 c. milk


Orange Buttercream Frosting


1 stick butter at room temperature

2 c. powdered sugar, sifted

1/4 t. vanilla

1/2 t. orange extract

juice from half an orange

orange food coloring


Vanilla Buttercream Frosting


1 stick butter at room temperature

1 1/2 c powdered sugar, sifted

pinch of salt

1 t. vanilla

2 T. heavy cream


Cupcakes


Preheat oven to 350*.  Line a cupcake tin with paper or foil liners.

Combine flour, baking powder and salt in small bowl. Set aside.

Cream butter and sugar.  Add eggs, one at a time, beating well after each.  Mix in vanilla, orange extract, zest and orange juice.

Add dry ingredients alternately with milk, beating after each addition.

Scoop into 12 cupcake liners and bake in preheated oven for 20-25 minutes or until a skewer inserted removes cleanly.

Let cool completely before frosting.


Frosting


In two separate applications, using 1 bowl for each.  Cream butter until light and fluffy.  Sift sugar over butter, add any extracts and liquids and beat until combined and fluffy.  Add the food coloring, a drop at a time, to the frosting containing the orange extract and juice, until desired color is reached.


When you are ready to frost the cupcakes you can follow Erin's directions found here or frost the cupcakes with one or both of the frostings  as desired.  Refrigerate until ready to serve.