Orange Cream Dream Cupcakes
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 to 4 drops orange food coloring
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups C&H® Granulated Sugar
- 4 large eggs
- 1 tablespoon orange extract
Orange Buttercream Frosting Ingredients
- 2 cups (4 sticks) unsalted butter, softened
- 4 cups C&H® Powdered Sugar
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1 teaspoon orange extract
- 2 to 4 drops orange food coloring (optional)
Vanilla Buttercream Filling Ingredients
- 2 cups non-dairy whipped topping
Preheat oven to 350°F. Prepare baking pans with cupcake liners. In large bowl, whisk first 3 ingredients. In small bowl, combine next 3 ingredients; set aside. In separate bowl, using electric mixer at medium speed, beat butter until smooth. Slowly add sugar; beat until light and fluffy. Add eggs, 1 at a time. Add extract and food coloring, mixing well. Add flour mixture alternating with buttermilk mixture. Mix until well combined. Pour into baking cups to 3/4 full.
Bake approximately 20 minutes, or until toothpick inserted into center of a cupcake comes out clean. Remove from oven; allow to cool completely on wire rack before assembling.
To Assemble Cupcakes: Fill pastry bag fitted with large open star tip with Vanilla Buttercream Filling (recipe follows). Insert tip halfway into center of baked cupcake; press until top of cupcake begins to rise slightly. After filling cupcakes, frost with Orange Buttercream Frosting.
Orange Buttercream Frosting Instructions
Blend butter until smooth; slowly add powdered or confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed 5 minutes. Set aside 1 cup frosting. Add orange extract and food coloring to remaining frosting, mixing well.
Vanilla Buttercream Filling Instructions
In medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.