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1. Heat the oven to 350 degrees.
2. Line 24 regular size muffin cups with paper or foil liners.
3. In a medium bowl, beat the butter, sugar, baking powder and vanilla until fluffy.
4. Add the eggs and beat well.
5. Beat in the flour alternately with the milk until well blended.
6. Add the orange juice and orange zest.
7. Spoon evenly into the muffin cups.
8. Bake for 25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
9. Cool in the pans for 5 minutes before removing from pans.
Frosting:
1. Beat the cream, powdered sugar, orange zest and orange food coloring in bowl until a soft peak forms.
2. Tint with food color, beat until blended.
3. Frost and garnish cupcakes.
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