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Ingredients
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For cake:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 cup milk
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Directions
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Preheat oven to 350 degrees Line a muffin tin with paper liners. In the bowl of a mixer, beat butter and sugar until light and fluffy. Add in eggs, one at a time, and beat well after each addition. Beat in vanilla. In a separate bowl, combine flour and baking powder. With the mixer on low, alternately add flour and milk, beginning and ending with flour. Evenly fill the muffin tin with cupcake batter about 2/3 of the way full. Bake for 20 minutes until a toothpick comes out clean. Remove from oven and cool on a wire rack. Cool completely before frosting.
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Ingredients
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For buttercream:
2 sticks softened butter
3 cups powdered sugar
3 Tbsp. freshly squeezed blood orange juice
2-4 Tbsp heavy cream.
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Directions
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Beat butter with a mixer until light and fluffy. Add in two cups of powdered sugar and mix well to combine. Scrape the sides of the bowl well. Add in blood orange juice. Add in remaining powdered sugar, beat well. Add in cream or milk a tablespoon at a time until icing reaches your desired consistency.
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Transfer icing to a pastry bag fitted with a star tip. Starting at the outside rim of the cupcake, pipe a circle around the cupcake, filling in the middle as you go around. Repeat with remaining cupcakes. Top with blood orange zest for garnish. Makes 12 cupcakes
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