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1
In a small bowl, mix together the sugar and the orange zest.
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2
Place a baking rack in the center of the oven and preheat the oven to 350u00b0F. Line two 6-cup jumbo-size muffin pans with liners and set aside.
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3
Place a strainer over a medium-size mixing bowl and sift together the cake flour, baking powder, and salt. Set aside.
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4
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, and add the eggs, beating until combined. Add the flour mixture, orange juice, orange zest, orange extract, and vanilla, beating on low speed just until all the dry ingredients are incorporated. Add the sour cream and beat again to incorporate, scraping down the sides of the bowl as needed.
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5
Fill each prepared muffin cup with a rounded 1/3 cup batter, about 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 24 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.
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6
In a large-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy. Scrape down the sides of the bowl, reduce the speed to medium, and add half of the confectioners' sugar, the whiskey, bitters, orange extract, and orange zest, beating to incorporate. Add the rest of the confectioners' sugar, beating on medium-high for 2 to 3 minutes until very smooth and creamy, scraping down the sides of the bowl as needed.
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7
Using a wooden skewer, poke about 15 holes in the top of each cupcake and slowly spoon 1 to 2 teaspoons of the whiskey over the top of each cupcake. Let them sit for 10 minutes to allow the whiskey to be absorbed. Now get out that ice cream scoop (2 to 2 1/4 inches in diameter) and top each cupcake with frosting. Sprinkle the tops with 1/4 to 1/2 teaspoon of the orange sawdust, if desired. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.
