Orange Cream Cupcakes

Orange Cupcake

Mix the following in a bowl:
2 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

Wisk the following together in another bowl:
1/2 c buttermilk**
1/2 c sour cream
orange food colouring ***

Mixer bowl:
1 c butter
2 c sugar
4 eggs
2 tbsp orange extract (going to try orange OIL in next batch for hopefully stronger flavour)

Beat the butter until smooth
Slowly add the sugar
Beat until light and fluffy
Add eggs one at a time, mixing fully in between each egg
Add extract and mix well
Add flour mix, alternating with wet mix
Mix well until combined

Scoop into baking cups in cupcake pan lined with cupcake liners.

Bake at 350°F for 30-40 min until a toothpick comes out clean

** 1 c milk + 1 tbsp vinegar
*** use NEON food coloring for that strong orange colour (3 drop yellow, 1 drop light pink)

Cream Filling
Cream filling ingredients
1 cup whipping cream
1 tsp vanilla extract
2 tbsp icing sugar

Beat the cream with the vanilla and sugar till you have soft peaks, then fill a piping bag with a filling tip (such as Wilton 230)
Push the tip right to the bottom of the cupcake and slowly fill the cupcake while pulling the tip up

Light Orange Buttercream Icing
2 ½ sticks unsalted butter, room temperature
2 ½ cups icing sugar, sifted
1/8 tsp salt
1 tsp vanilla extract
1 tsp orange extract
2 tbsp whipping cream

In a stand mixer with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Add icing sugar in thirds and salt; beat at medium-low speed until mixed. Scraping down as required.
Add vanilla, orange extract, and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.