I got this fabulous recipe from the FBD cookbook – I did substitute canola oil for safflower oil and buttermilk for fat-free milk. My recipe made 15 cupcakes – theirs said 12.
Ingredients: [‘unbleached all-purpose flour’, ‘sugar’, ‘baking powder’, ‘baking soda’, ‘salt’, ‘canola oil’, ‘eggs’, ‘buttermilk’, ‘fresh lemon juice’, ‘lemon zest’, ‘lemon extract’, ‘vanilla extract’, ‘confectioners%27 sugar’, ‘orange juice’, ‘orange zest’]
Quantity of Ingredients: [“”,”1 2/3 cups unbleached all-purpose flour”,”1 cup sugar”,”2 teaspoons baking powder”,”1/2 teaspoon baking soda”,”1/4 teaspoon salt”,”3/4 cup canola oil”,”2 eggs”,”1/3 cup buttermilk”,”1/4 cup fresh lemon juice”,”1 teaspoon freshly grated lemon zest”,”1 teaspoon lemon extract”,”1/2 teaspoon vanilla extract”,””,”1 1/2 cups confectionersu0027 sugar”,”2 tablespoons freshly squeezed orange juice”,”1 teaspoon freshly grated orange zest”]
Number of Servings: 15
Steps: [‘Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.’, ‘Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.’, ‘Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl – mix well.’, ‘Slowly add the wet ingredients to the dry, stirring until smooth.’, ‘Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.’, ‘Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.’, ‘Icing:.’, “Combine confectioners’ sugar, orange juice and orange zest in a small bowl and stir until smooth.”, ‘Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.’]