Buttermilk Orange Cupcake

Serves 60

Cupcakes:


1/2 cup butter or margarine, softened

1 cup granulated sugar

2 eggs

1 teaspoon baking soda

2 cups flour

1/4 teaspoon salt

2/3 cup buttermilk


Directions:

1. Cream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk. Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as removed from oven, add sauce.



Orange Sauce:

Juice of 2 oranges

Grated rind of 1 orange

1 cup granulated sugar


Directions:

1. Mix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve warm or cold.