A recipe from Alysha.
Vanilla Cupcakes:
1/2 cup butter, room temperature
2/3 cup white sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 large lemon
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 cup (60 ml) milk
Preheat oven to 350 degrees. Beat butter and sugar until light and fluffy. Add eggs once at a time, beating in-between each egg. Follow with the vanilla extract. In a separate bowl mix the dry ingredients and lemon zest. Alternate adding the dry ingredients and milk to the egg mixture. (I also added a teaspoon of orange extract)
Line a muffin tin with paper liners and fill cups with batter. Bake for about 17 to 20 minutes or until a toothpick comes out clean. Be sure not to over bake them or they will come out dry!
This is the point at which I took them from great vanilla cupcakes and turned them into spectacular orange creamsicle cupcakes.
Once the cupcakes cooled completely I used a cupcake corer to take out the center and filled them with orange sherbet. I waited until the sherbet warmed up just a little so it was easier to get into the cupcake. I put the top part of the center back on the top and popped them into the freezer immediately. This whole procedure works better if you don’t keep your house extremely warm like mine.
I frosted them the morning of my baby sister’s 18th birthday party. I used a buttercream frosting with orange food coloring and orange extract.
Buttercream Frosting:
2 cups confectioners powdered sugar
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 tablespoons milk
