Preheat oven to 350 degrees. Line standard muffin
tins with paper liners. Cream butter, sugar, vanilla
seeds, and orange zest until pale and fluffy. With
mixer running, add eggs, 1 at a time, beating well
after each addition and scraping down sides of bowl.
Combine cream, orange juice, and vanilla extract
in a small bowl. Sift together flour, baking soda,
baking powder, and salt. With mixer on low speed,
add flour mixture to butter mixture in 3 batches,
alternating with cream mixture, ending with flour;
beat until just combined
Divide batter among muffin cups, filling each 3/4
full. Bake, rotating tins halfway through, until
testers inserted in the centers come out clean,
about 25 minutes. Let cool in tins on wire racks.
Undecorated cupcakes will keep, covered, for up to
1 day (or frozen for up to 2 months)
Using a serrated knife, trim tops of each cupcake
to make level. Using an offset spatula, frost tops
of each cupcake with some buttercream. Place a
candied citrus slice on each cupcake. Fit a pastry
bag with a small plain tip, and fill with
remaining buttercream. Pipe dots around edges of
orange slices. Cupcakes will keep, covered and
refrigerated, for up to 1 day. Bring to room
temperature before serving
Originally Submitted
1/22/2011
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