-
1
Cupcakes: Preheat oven to 350F Prepare baking pans with cupcake liners.
-
2
In a large bowl, whisk baking soda, flour and salt.
-
3
In a small bowl, combine the buttermilk and sour cream; set aside.
-
4
In separate bowl, using an electric mixer at medium speed, beat butter until smooth.
-
5
Slowly add sugar, beat until light and fluffy.
-
6
Add eggs one at a time.
-
7
Add extract and 2 to 4 drops food coloring (optional), mixing well.
-
8
Add flour mixture alternating with buttermilk mixture.
-
9
Mix until well combined.
-
10
Pour into baking cups to 3/4 full.
-
11
Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
-
12
Remove from oven, and allow to cool completely on wire rack before assembling.
-
13
Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined.
-
14
Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes.
-
15
Set aside 1 cup frosting.
-
16
Add extract and food coloring to remaining frosting, mixing well.
-
17
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.
-
18
Whisk until smooth.
-
19
To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling.
-
20
Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly.
-
21
After filling cupcakes, frost as desired.