Orange Cupcakes with Orange Buttercream Frosting

½ cup shortening
1 cup sugar
4 egg yolks
1 tsp. vanilla extract
1 tsp. orange extract
2 cups cake flour
1 tsp. baking powder
½ tsp. salt
1/3 cup water
1/3 cup orange juice

In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, on at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water and orange juice, beating well after each addition. Fill cups 2/3 full. Bake at 350 for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes approximately 15 cupcakes.

Orange Buttercream Frosting
¼ cup butter, softened
2 cups powdered sugar
1 tsp. grated orange peel
¾ tsp. vanilla extract
2-3 Tbsp. orange juice

Cream butter until light and fluffy. Beat in powdered sugar, orange peel and vanilla. Add orange juice, a little at a time, to achieve frosting consistency. Yield: 1 Cup