OrangeVanilla Bean Cupcakes

• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup heavy cream
• 1 tablespoon finely grated orange zest, plus 1/4 cup fresh orange juice (from 1 orange)
• 1 tablespoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 vanilla beans, halved lengthwise, seeds scraped and reserved
• 2 large eggs
• Swiss Meringue Buttercream (page 304)
• Candied Orange Slices, for garnish (recipe follows)
• 2 small navel oranges
• 1 cup sugar
• 1 cup water
• (makes enough for 12 cupcakes)

1. Preheat oven to 350F.
2. Line standard muffin tins with paper liners.
3. Sift together flour, baking soda, baking powder, and salt.
4. In another bowl, combine cream, orange juice, and vanilla extract.
5. With an electric mixer on medium-high speed, cream butter, sugar, vanilla-bean seeds, and zest until pale and fluffy.
6. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7. Reduce speed to low.
8. Add flour mixture in three batches, alternating with two additions of the cream mixture, and beating until just combined.
9. Divide batter evenly among lined cups, filling each three-quarters full.
10. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
11. Transfer tins to wire racks to cool completely before removing cupcakes.
12. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
13. To finish, use a serrated knife to trim tops of cupcakes to make level.
14. Using an offset spatula, spread buttercream over cupcakes in a smooth, even layer.
15. Place a candied orange slice on each cupcake.
16. Fill a pastry bag fitted with a small plain tip (#5) with buttercream, and pipe dots around edge of each orange.
17. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
18. Wash the oranges, trim off tops and bottoms, and cut oranges into 1/8-inch-thick slices (12 total).
19. Remove seeds.
20. Bring sugar and the water to a boil in a large saucepan over medium heat; boil, stirring, until clear, about 5 minutes.
21. Add enough orange slices to fit in one layer; simmer, turning slices occasionally, 20 to 40 minutes (depending on toughness of rinds), or until translucent but still orange in color.
22. Using a slotted spoon, transfer slices to a heatproof container.
23. Repeat with remaining slices.
24. Pour the syrup into container with slices; let cool completely.
25. Orange slices can be refrigerated up to 1 week in airtight containers.

flour, baking soda, baking powder, salt, heavy cream, orange zest, vanilla, unsalted butter, sugar, vanilla beans, eggs, swiss meringue buttercream, oranges, sugar, water

Taken from www.epicurious.com/recipes/food/views/orange-vanilla-bean-cupcakes-389876 (may not work)