Vanilla Cupcakes with Blood Orange Buttercream Frosting

I came home craving cupcakes after a rainy day at work. I figured I should probably make mini cupcakes and cut the recipe in half because knowing me, I will probably eat more than my fair share of these. Enjoy!

Vanilla Cupcakes with Blood Orange Buttercream Frosting

Cupcakes:

(I used the same recipe I did when I made Vanilla Maple Cupcakes)

Ingredients: (recipe from Magnolia Bakery)
(Double the recipe for regular cupcakes)
- 3/4 cups of self-rising flour
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 stick of butter (softened)
- 1 cup of sugar
- 2 large eggs at room temperature
- 1/2 cup of milk
- 1/2 teaspoon of vanilla extract

1. Preheat oven to 350 degrees F.

2. Line tins with liners and set aside.

3. Combine flours in a small bowl and set aside.
4. In another bowl, cream butter with electric mixer until smooth. Add sugar and beat until fluffy. Add eggs one at a time, beating in between. Do not over beat.

5. Add flour, milk, flour, vanilla, flour, milk in that order (a little each time). Using spatula, get batter off side of bowl and mix in.

6. Fill cupcake liners 3/4 full with batter.

7. Bake in the oven for 10 minutes (Again, this is for mini-cupcakes. Regular cupcakes bake for 20 to 25 minutes).
8. Let cool on wire rack before icing.

Icing:

(Adapted from Gale Gand's Quick Vanilla Buttercream Frosting)

Ingredients:

- 3 cups of confectioner's sugar

- 1 stick of butter, softened

- 2 tablespoons whipping cream

- 1 tablespoon blood orange compound flavor

1. Using hand mixer (or if your lucky enough to be using a stand mixer with whisk attachment), mix sugar and butter together for about 2 minutes on medium (start off low and work up to medium).

2. Add cream and continue to beat for another minute.

3. Add compound flavor and mix together. Taste. Add more if you want the flavor or color stronger.
4. Using pastry bag and large icing tip, pipe icing onto cupcakes.