Orange cupcakes with orange curd filling and fresh orange buttercream frosting

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Its orange season here in south Africa and i found some nice ones. So its orange cupcake time…

Ingredients
Cake:

Cake flour – 100gm
Butter – 100gm
Sugar – 80gm
Baking powder – 1 teaspoon
Orange juice – 1-2 tablespoon
Orange zest – 1/8 tsp
Vanilla essence – 1 teaspoon
Orange essence – 1 teaspoon
Butter milk – 60 ml
Eggs – 2 large + 2 whites

Orange Curd:

Orange juice – 1 tablespoon
Sugar – 30gm
Egg yolk – 2
Butter – 30gm
Orange zest – a pinch

Fresh orange buttercream frosting:

Butter – 100gm
Icing sugar – 100-120gm
Vanilla essence – 1 teaspoon
Orange juice – 1 -2 tablespoon
Orange essence – 1 teaspoon
Milk – 1-2 tablespoon
Food colouring

Method
Orange curd:

Put all the ingredients in a bowl.
Place the bowl on a pan with simmering water and whisk it until all the ingredients are mixed.
Slowing whisk until the mixture is thickening.
Once thick enough, take it off the pan and let it cool.

Cake:

Preheat the oven to about 190 degrees celsius.
Beat the butter and sugar together until creamy using an electric blender.
In a separate bowl, beat the egg whites until fluffy. Add this to the butter- sugar mix.
Add the baking powder, vanilla essence, orange essence, orange juice, orange zest and beat the mixture.
Add the yolks and the flour and mix the batter until its all mixed.

Add the buttermilk and beat using the electric blender.
Line the cupcake tin with cupcake liners and pour in 3/4th of the cup. Bake for about 20-25 minutes. Check from 15 minutes.

Fresh orange buttercream frosting:

Beat the butter until creamy and soft, add a batch of icing sugar.
Add the vanilla and orange essence and another batch of icing sugar and beat it.
Add the orange juice and another batch of icing sugar.
Whip till fluffy and creamy.

Once the cupcakes are cooled, score the center of the cupcakes and fill in the orange curd in the center and frost.