Orange and Cream Cupcakes

For the cake:

Heat oven to 350F. Line a 12 cup muffin tin with liners.

Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream the butter and sugar/evaporated cane juice on medium speed for about two minutes. Mix in the vanilla extract, orange extract, and orange juice. Add the eggs, one at a time, beating for one minute after each addition.

Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk. Mix until JUST combined. Overmixing is bad!!

Pour the batter into the prepared muffin tin and bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.

For the frosting:

Mix the shortening and butter together with a mixer on medium speed, until very fluffy (about two minutes). With the mixer on low, add the sugar and beat for three minutes. Add the extract and milk, beat on medium for seven minutes. The frosting should be very smooth and fluffly. Put frosting into a piping bag (or a Ziploc bag with a corner cut off of it). Pipe frosting onto cooled cupcakes.

These cupcakes are best the day they are made but will last for a few days if refrigerated in an airtight container.