Chocolate Orange Cupcakes
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup orange juice
1/2 cup vegetable oil
1 tsp vanilla extract
1 tbsp orange zest
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, sift together flour, cocoa power, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together orange juice, vegetable oil, vanilla and orange zest. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting
Zesty Orange Frosting
3 tbsp butter, room temperature
2-3 tsp orange zest
1/4 cup milk
2 cups confectioners’ sugar
1/2 tsp vanilla extract
In a medium bowl, cream together butter and orange zest.
Beat in milk, confectioners’ sugar and vanilla extract until smooth. Add more confectioners’ sugar if you desire a thicker frosting; consistency should be thick but still somewhat runny.
Spread onto cooled cupcakes.
Makes 12.
