Preheat the oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Peel oranges (removing any seeds and as much of the white pith as possible) and puree in a blender or food processor. Measure out 1/2 cup of the liquidy pulp. In the bowl of an electric mixer, combine orange pulp, eggs, buttermilk, vanilla, orange extract, sugar, and vegetable oil. With the mixer on low, gradually add in the flour mixture, beating until just incorporated. Fill your cupcake containers 2/3 full and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely before frosting.
In the bowl of an electric mixer, beat the butter at medium-high speed until creamy. Add half of the sifted sugar, the vanilla, the orange extract, and the orange juice. Beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency.
2 cups white sugar
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared
cupcake containers, spooning 2/3 of the way full.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
8 tablespoons (1 stick) butter, room temperature.
3/4 cup of fresh strawberries, rinsed, capped, and mashed to make 1/2 cup, then drained well
1/2 cup frozen grated coconut
1/2 cup chopped pecans
Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosing on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosing another minute or until the frosing lightens and is well combined. Fold in the pecans and the coconut.
Preheat oven to 325 degrees F. Line muffin tins with cupcake liners. Whisk flour, baking powder and salt together. Mix butter and sugar together at medium speed. Add eggs one at a time and wait until the egg is all mixed in before adding the next one. Add zest and vanilla. Add flour mixture in three batches with two batches of buttermilk and lemon juice in between. Beat until just combined after each addition. Place batter in lined cups filling about three-quarters full. Bake until golden, cake tester comes out clean or about 25 minutes. Cool completely before removing from the muffin tins.
1 (8 ounce) package cream cheese, softened
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.