Recipes

Cupcakes:

Preheat oven to 350F. Place liners in a 12 cup muffin tin.

In a medium bowl, stir together flour, baking soda, baking powder and salt.

In a large bowl, using an electric mixer beat the butter and sugar together until it looks creamy.

Combine buttermilk and orange juice together in a bowl, set aside.

Beat in the egg, vanilla extract, and orange zest until mixture is smooth.

Add half of the flour mixture to the butter mixture and stir until almost combined.

Add buttermilk/orange mixture and stir, again, until almost combined.

Add the rest of the flour and stir until all ingredients are mixed in.

Divide batter evenly into muffin cups.

Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.

Let cupcakes cool for 10 minutes and then remove from the muffin pan.

Cool completely before frosting.

Filling:

Cream the butter until light and fluffy in a with a paddle mixer.

Beat in 1/2 cup powdered sugar.

Add the vanilla and 1 tablespoon heavy cream; beat until smooth.

Beat in the remaining 1/2 cup powdered sugar and 2 tablespoons heavy cream in batches, alternating after each addition.

Beat in the marshmallow creme; set aside or refrigerate.

When ready to fill, core out center of cupcakes.

Put filling into a piping bag and pipe filling into the center of the cupcakes.

Filling:

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons pure vanilla extract

3 tablespoons heavy cream

1 cup marshmallow creme

Orange Vanilla Frosting:

Put cream cheese and butter in bowl of electric mixer and blend on low until light and fluffy.

Add sugar, vanilla, orange juice, and zest.

Blend again on low until sugar is incorporated – approx. 1 minute.

Increase speed to medium and beat until light and fluffy all the way through. Do not over beat or you will get too much air in the frosting.

Adjust sugar to desired thickness for piping.