Cupcake Wednesday!!!

Hi All!
I am starting a new thing! Cupcake Wednesday!

I was thinking of cool things to do on my blog and, well cupcakes are yummy, my favourite type of cupcake is probably just a simple one, because too much icing is icky to me, no disrespect intended to the icing lovers! I like icing too, its odd but my taste for icing really depends on the mood I am in! Okay Guys! I am going to be getting my cupcakes from the daily cupcake blog so you can go there anytime that you want to look at some recipes!

Here is the recipe: Or if you would prefere to cook from the website - Click Here!

 Orange Creamsicle Cupcakes

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 14 cupcakes

Ingredients

• 2 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 1 1/2 Tbsp finely grated orange zest (from about 1 1/2 oranges)
• 2 large eggs
• 3/4 cup heavy cream (if you want a lighter texture use half and half)
• 1/4 cup fresh orange juice
• 1 1/2 tsp orange extract
• 1 tsp vanilla extract
• Vanilla Buttercream Frosting*

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
• *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.
• Recipe source: cupcake recipe - adapted from Martha Stewart, buttercream frosting - Cooking Classy

Taken from Cooking Classy