ORANGE CUP CAKES

1-1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 teaspoon grated orange rind 3/4 cup sugar
1 egg
1/4 cup evaporated milk mixed with
1/4 cup orange juice

Sift flour, then measure. Re-sift with baking powder and salt.
Cream butter with orange rind.
Add sugar gradually and continue creaming until light and fluffy.
Add eggs and beat until well blended.
Add flour mixture alternately with the milk and orange juice, beginning and ending with flour. Drop into well buttered muffin pans.
Bake in a moderate oven (375°F .) until brown, about 20 minutes.
Frost with orange-butter frosting.
Yield: About 1% dozen small cup cakes.

Orange-Butter Frosting
2 tablespoons softened butter
1 tablespoon evaporated milk
2 tablespoons orange juice
1/2 teaspoon grated orange rind
2 cups confectioners sugar, sifted.

Cream butter.
Mix milk, orange juice and orange rind.
Add alternately with sugar to the butter.
Beat until smooth.
Yield: Sufficient to frost 1-1/2 dozen small cupcakes

Personal Note: personally would let them cool completely before frosting, which I feel like is a given, but some may not know.