Tangerine Cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature
1 drop Tangerine essential oil

Directions:
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attached on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, all of the milk, and then the remaining flour mixture until just combined.
Divide the batter among the muffin cups, filling each three-quarter of the way full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with frosting.

Frosting
Ingredients:
1 8oz. stick of cream cheese
1 stick unsalted butter, softened
1 Tablespoon vanilla extract
4 cups powdered sugar
2-3 drops Tangerine essential oil
For color: Use 9 red drops and 10 yellow drops of food coloring

Directions:
In a large bowl, mix the cream cheese, butter, and vanilla. Add one cup of powdered sugar at a time, beat until completely combined. Add essential oil to taste. Add food coloring.

Found at http://www.phixyourhealth.com/More-Recipes.html