Position a rack in the center of the oven and preheat the oven to 350°F. Line two muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and orange zest.. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.

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1/4 cup finely chopped pecans, for garnish (optional) Directions. Preheat the oven to 350 F. Spray a 9-by-13-inch metal pan with nonstick cooking spray and dust the inside lightly with flour.. Last Sunday, I set out to adapt Hummingbird Bakery's red velvet cupcakes recipe before heading to my co-worker's Super Bowl party. So I did what I had done with its vanilla and chocolate counterparts — cooked the original, sea-level recipe at high-altitude, without any alterations or modifications to the recipe's ingredients and steps.