Orange Cupcakes

Ingredients 1/2 cup (113 grams) unsalted butter, room temperature 2/3 cup (130 grams) granulated white sugar 3 large eggs 1 1/2 teaspoon pure vanilla extract 1/2 teaspoon of pure orange extract Zest of 1 orange (optional) 1 1/2 cups (195 grams) all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) milk Directions 1. Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners. 2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts. In a separate bowl whisk together the flour, baking powder and salt. 3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl. 4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. -Makes 12 cupcakes Cream Cheese Frosting (1) 8 ounce package of cream cheese; room temperature 2 tablespoon of butter; room temperature 1 tablespoon of shortening 1 teaspoon clear vanilla extract 1 1/2 cup confectioners sugar; add more to reach desired consistency Directions 1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended. 2. Blend in the vanilla extract. 3. Slowly add the confectioners sugar until you reach the desired consistency.

The Best Ever Banana Cake

adapted from Recipezaar Ingredients 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Frosting 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla 3 1/2 cups confectioners sugar Directions 1. Preheat oven to 275. Grease and flour a 9 x 13 pan. 2. In a small bowl, mix mashed banana with the lemon juice; set aside. 3. In a medium bowl, mix flour, baking soda and salt; set aside. 4. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. 5.Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. 6. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. 8. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. 9. Spread on cooled cake.