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Cupcakes: Preheat oven to 350F Prepare baking pans with cupcake liners.
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In a large bowl, whisk baking soda, flour and salt.
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3
In a small bowl, combine the buttermilk and sour cream; set aside.
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4
In separate bowl, using an electric mixer at medium speed, beat butter until smooth.
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Slowly add sugar, beat until light and fluffy.
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Add eggs one at a time.
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Add extract and 2 to 4 drops food coloring (optional), mixing well.
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Add flour mixture alternating with buttermilk mixture.
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Mix until well combined.
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Pour into baking cups to 3/4 full.
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Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
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12
Remove from oven, and allow to cool completely on wire rack before assembling.
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13
Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined.
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Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes.
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15
Set aside 1 cup frosting.
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16
Add extract and food coloring to remaining frosting, mixing well.
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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.
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Whisk until smooth.
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To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling.
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Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly.
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After filling cupcakes, frost as desired.
