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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Sift together flour, baking soda, baking powder, and salt.
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4
In another bowl, combine cream, orange juice, and vanilla extract.
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5
With an electric mixer on medium-high speed, cream butter, sugar, vanilla-bean seeds, and zest until pale and fluffy.
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6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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7
Reduce speed to low.
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8
Add flour mixture in three batches, alternating with two additions of the cream mixture, and beating until just combined.
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9
Divide batter evenly among lined cups, filling each three-quarters full.
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10
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
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11
Transfer tins to wire racks to cool completely before removing cupcakes.
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12
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
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13
To finish, use a serrated knife to trim tops of cupcakes to make level.
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14
Using an offset spatula, spread buttercream over cupcakes in a smooth, even layer.
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15
Place a candied orange slice on each cupcake.
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16
Fill a pastry bag fitted with a small plain tip (#5) with buttercream, and pipe dots around edge of each orange.
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17
Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
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18
Wash the oranges, trim off tops and bottoms, and cut oranges into 1/8-inch-thick slices (12 total).
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19
Remove seeds.
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20
Bring sugar and the water to a boil in a large saucepan over medium heat; boil, stirring, until clear, about 5 minutes.
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21
Add enough orange slices to fit in one layer; simmer, turning slices occasionally, 20 to 40 minutes (depending on toughness of rinds), or until translucent but still orange in color.
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22
Using a slotted spoon, transfer slices to a heatproof container.
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23
Repeat with remaining slices.
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24
Pour the syrup into container with slices; let cool completely.
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25
Orange slices can be refrigerated up to 1 week in airtight containers.
