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Ingredients
- Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 to 4 drops orange food coloring
- 1 cup unsalted butter, softened
- 2 cups Domino® Granulated Sugar
- 4 large eggs
- 1 tablespoon orange extract
- Orange Buttercream Frosting:
- 2 cups unsalted butter, softened
- 4 cups Domino® Confectioners Sugar
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1 teaspoon orange extract
- 2 to 4 drops orange food coloring (optional)
- Vanilla Buttercream Filling:
- 2 cups non-dairy whipped topping
Preparation
Step 1
Preheat oven to 350°F. Prepare baking pans with cupcake liners. In a large bowl, whisk first 3 ingredients. In a small bowl, combine the next 3 ingredients; set aside. In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time. Add extract, mixing well. Add flour mixture alternating with buttermilk mixture. Mix until well combined. Pour into baking cups to 3/4 full. Bake 30-40 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
Orange Buttercream Frosting
Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
Vanilla Buttercream Filling
In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
To assemble cupcakes:Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.