Orange Cupcakes

Cupcake Batter:

1/2 cup butter, softened

2/3 cup of sugar

1 1/2 cups self-rising flour*

1/2 cup orange juice

2 teaspoons vanilla

2 eggs

zest of an orange

*You can buy self-rising flour:Or you could make it. Just sift together all-purpose flour with baking powder, 2 teaspoons baking powder for every cup of flour.*

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Preheat oven to 350 degrees. Prepare a 12-hole muffin tin, either with paper liners or grease. In a bowl, combine butter, sugar, flour*, juice, vanilla and eggs. Beat with a mixer on low until it's mixed well. Increase speed and beat for 2 minutes, until the batter is pale and smooth:

Stir in the zest and spoon batter into prepared pan (I ended up with enough batter to make an extra 10 mini-cupcakes). Bake for 20 minutes (10 minutes for mini), until golden brown. Transfer to a wire rack to cool.

Frosting:

1/2 cup butter, softened

1 1/2 cups powdered sugar

2 tablespoons orange juice

In a bowl, cream butter, then add half of the sugar and all of the juice; mix well. Add the rest of the sugar and spread over the cooled cupcakes. Add more zest on top if you want.