I did Magic Mushroom last year so that was already in the bag; this year, however, they have a lovely new sweet citrussy massage bar called From Dusk Til Dawn.
It smells more sweet than, say, Each Peach massage bar, so I decided that maybe adding a bit of almond extract would be a good way to get that in there. The massage bar is lemon and orange, so I used lemon and orange extracts too, and then grated a good chunk of orange peel into the frosting. And then dipped them in gold sanding sugar to complete the look.
From Dusk Til Dawn Cupcakes
*adapted from the VCTOTW recipe
1 c almond milk
1 tsp apple cider vinegar
1 c sugar
1/3 c oil
1 1/4 c flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp almond extract
1 tsp orange extract
1 tsp lemon extract
Preheat the oven to 350 and line 12 full size or 24 mini plus 3 full size wells.
Mix the milk and vinegar and set aside for a moment. Mix the oil and sugar; beat in the milk and extracts until frothy. Sift in the dry ingredients and stir well, until mostly mixed; a few lumps are okay.
I find an ice cream scoop best for filling big cupcake tins and a tablespoon best for minis. Bake minis for 13 minutes and full sizers for 20. Let 'em cool and then frost.
Orange Frosting
1/2 c 'butter'
1/4 c shortening
3 c icing sugar
grated zest of an orange
1/2 tsp orange extract
1/2 tsp almond extract
2 tbsp silk creamer or plain almond milk
Beat the butter and shortening together until fluffy. Add half the sugar and beat until incorporated; add half the liquid and beat that in, then add the rest of the sugar, then the liquid and extracts, and beat until smooth and pipe-able. If you like the 'nipple' look that my cupcakes had, pipe using a large open round tip and then dip in gold sanding sugar.
*note: the frosting recipe will do 48 mini cupcakes, not just 24, unless you like to pipe huuuuuge mountains on them thar cupcakes. It will do 12 large cupcakes pretty generously with a little left over.
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