ORANGE BLOSSOM CUPCAKES

Steps:

• In a medium saucepan, add the orange zest and sugar.
• Using your fingers, rub the zest into the sugar. This will give the sugar and orange tint and release the oil from the zest into the sugar.
• Add the orange juice,eggs and butter.
• Whisk over medium-low heat constantly for 10 minutes or until thickened.
• Curd should thickly coat the back of spoon when done.
• Cover and cool in the fridge.
• Preheat oven to 350
• Line muffin tins with paper liners
• In large bowl, mix together,cake mix and pudding.
• Add the Florida Orange Juice, buttermilk, oil, eggs, zest and extract.
• With an electric mixer, mix on low for 30 seconds until everything is incorporated.
• Increase the speed to medium and beat for 2 minutes.
• Fill cupcake liners ⅔ full and bake for 15-18 minutes
• Remove to a wire rack and cool completely before frosting.
• In a large bowl, beat together cream cheese and cutter with an electric mixer.
• Add the powdered sugar, extracts, orange juice and salt.
• Start on low and mix until incorporated, increase the speed to medium low and mix until the frosting is smooth.
• With a small pairing knife, in a circular motion cut out a hole in the middle of the cupcake and remove.
• Fill with orange curd.
• Cut the piece of cupcake that you took out of the cupcake so it is just a think slice to put back on top of the curd filled hole.
• Frost with Orange Cream Cheese Frosting.