Ingredients
2cupsall purpose flour
¼tspbaking powder
¼tspbaking soda
¼tspsalt
½cupsalted butter,softened
1cupgranulated sugar
1½tbsporange zest,(from about 1½ oranges), finely grated
2large eggs
¾cupheavy cream,or half and half
¼cuporange juice,fresh
1½tsporange extract
1tspvanilla extract
vanilla buttercream frosting,*
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt, then set aside.
In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest for about 3 to4 minutes until pale and fluffy.
Mix in the eggs, one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract.
With hand mixer set on low speed and working in 3 separate batches, blend in the flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition.
Divide the batter among 14 paper lined muffin cups.
Bake in the oven for 23 to 25 minutes, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean.
Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
Cool completely then frost with the vanilla buttercream frosting.
Garnish with an small orange slice, and enjoy!
