1 cup granulated sugar
1/2 t. each baking powder, baking soda and salt
3 large eggs
1 cup vanilla sugar
2 tablespoons grated orange zest
2 teaspoons vanilla extract
1 teaspoons orange extract
3/4 cup vegetable oil
1 cup buttermilk
Heat oven to 350 F. Line 24 muffin cups with paper liners. In a medium bowl, whisk flour, 1 cup of sugar, the baking powder, baking soda and salt until blended.
In a large bowl with electric mixer, beat eggs, orange zest, vanilla, and orange extract until blended. Beat in 1 cup vanilla sugar. Beat in oil, then buttermilk, until blended.
On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.
Bake 22 25 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely before frosting.
CHOCOLATE BUTTERCREAM CUPCAKE FROSTING
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooled
Allow the butter to come to room temperature. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 3- 5 minutes