|Preparation time||50 minutes|
|Serving Size||1 cupcake|
|Calories Per Serving||Approximately 450 per serving|
2 cup all purpose flour
2 cup sugar
1 cup butter
2 teaspoon orange extract
2/3 cup sour cream/buttermilk
2 teaspoon baking powder
2 tablespoon orange zest
1/4 teaspoon salt
1/3 cup orange juice
For the icing:
2 cups buttercream icing(use orange juice instead of milk)
1 teaspoon orange extract
1 teaspoon orange zest
1.Preheat oven to 350°F. Place cupcake liners in muffin pan.
2.In a bowl, sift the flour, baking powder and salt.
3.In another bowl beat the butter and sugar until creamy. Add the eggs one by one stirring until incorporated,add the sour cream and mix and then the and orange extract and orange zest and mix until incorporated.
4.Add the flour slowly and fold until incorporated, do not over beat.
6.Scoop the batter equally into the cupcake liners and bake for 15-20 minutes or until a tooth pick inserted in the center of the cupcake comes out clean. Let them cool completely before icing them with the butter cream.
Do not over mix the eggs or batter.
You can also add chocolate chips in the batter, chocolate goes really well with the orange.
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