No Direction

First off, please tell your friends about this blog.
Second off and I feel like posting a video of my favorite song at the moment.
http://www.youtube.com/watch?v=nRTTSpzc3aA

I've also decided, since I can post whatever I want on here - I would share a simple yet amazing recipe that is not costly or timely for Orange french vanilla cupcakes with an orange butter cream icing :

All you will need is :

1 large orange, you will be using the zest of  the whole orange so try to get one with as little bruising as possible.

1 French Vanilla cake mix & 1 container of Buttercream frosting (If you wish you can make these from scratch, little more expensive that way though.)

If you are choosing to make the cake and icing from scratch do so, otherwise make the boughten Cake Mix as directed.

Next you will need to zest the whole Orange.

Put about a tablespoon of zest in the cake mix and set aside about a teaspoon of it for the icing. Blend the cake mix & the orange zest.

Now juice the orange and add about a tablespoon of the juice to your mix. I recommend using the tool in the picture, it is much easier than using your hands. After juicing, if you are using the tool in the picture below, you will have the pulp left. If you'd like, save the pulp to put in the buttercream.

Now that your cake mix is done, put it in either cupcake papers or in a cake pan and cook as directed to the box or

recipe you are using. After the cake or cupcakes are done pull them out and let them cool, now for the frosting.

Get your buttercream and mix in a stand mixer or with a hand mixer until smoothe.

Once the frosting is whipped enough, add remaining zest and about a teaspoon of juice. (Note: If you are using a homeade buttercream, when making the buttercream use the orange juice in replace of the milk.) You do not want to add too much juice or your frosting will be too liquidy. If you do add too much then small amounts of powdered sugar to it until it's smooth and thick and creamy again. Fold in pulp if desired. (Note : the pulp has no significance to the frosting, it is just for an added decoration)

Ice cupcakes, when cool. Any remaining zest can be used as a decoration. Hope you enjoy this recipe be sure to give me feedback!

Here are some helpful links if you want to make your own homeade cake or buttercream instead of using the storebought. PS Recipe above is still the same if you make the cake or frosting from scratch except *Noted details. Thanks!

French Vanilla cake  - http://www.misshomemade.com/frenchvanillacakerecipe.html

Buttercream frosting, also known as 'decorator frosting'. Here is a simple recipe I created myself -

Cream 1 stick of room temperature soft butter and 4 cups of Confectioners (Powdered) sugar in a mixer. Once creamed, add 1 teaspoon of vanilla extract. Then add 2 tablespoons of milk, more or less depending on how thick you want your frosting to be. If you are using the recipe above for the orange buttercream, use orange juice instead of milk. However, if you intend to use orange oil or extract, continue to use milk instead of the orange juice.

Xoxo Sincerely, The Nasty Lady