Ingredients
The following ingredients have 12 Servings
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter (softened)
- 2 vanilla beans (split and scraped)
- 1 tablespoon orange zest (finely grated )
- 2 large eggs (slightly beaten)
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice (blood orange recommended, but any kind will work)
Instruction
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
- In the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. With the mixer running on low, add butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together.
- In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion.
- With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined.
- Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks.
- Once cooled, frost as desired.