Ingredients
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3 cups
cake flour
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2 cups
granulated sugar
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1 tablespoon
baking powder
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1
teaspoon salt
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4
sticks unsalted butter, cut into cubes
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4
large eggs
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1 cup
whole milk
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2
vanilla beans, split and scraped
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1/2 cup
fresh squeezed orange juice
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1
handful fresh orange zest
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3 cups
confectioners’ sugar
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2 tablespoons
heavy cream
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1 teaspoon
almond extract
Directions
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Preheat oven to 325 Degrees F.
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Line 2 medium cupcake pans with paper liners; set aside.
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In a bowl, combine flour, granulated sugar, baking powder and ¾ teaspoon salt. Mix until combined.
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Add 2 sticks butter, cubed, mixing until coated with flour.
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Add eggs 1 at a time until combined.
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Slowly add milk and 1 vanilla bean to batter. Mix until combined.
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Fold in orange juice and orange zest. Fill liners 2/3 full. Bake for 20 minuets.
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In a separate bowl, beat 2 sticks butter, cubed, for a few minutes.
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Add confectioners’ sugar and mix until sugar has been incorporated with butter. Add ¼ teaspoon salt and cream.
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Add almond extract and 1 vanilla bean. Beat for 3 minutes.
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Frost when cupcakes are completely cooled.
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