I have a go-to lemon cupcake recipe from the June 2006 Bon Appetit that I've successfully adapted into a number of different recipes - the original calls for 3/4c buttermilk, 1/2c lemon juice, and 1/4c lemon zest.
(The best adaptation thus far involved using sweetened condensed milk and key lime juice & zest. Mmm!)
My wife loves orange things, and I would like to adapt the recipe for said purpose, but I'm afraid that fresh orange juice this time of year would be too watery - and for that matter, even good quality carton stuff might still be too weak.
Does anyone have any experience using OJ as a flavor in cake batter? Should I buy fresh/carton and reduce it down to strengthen the flavor, or would I be better off buying frozen condensed OJ? My only real goal is to avoid using extract - while I do actually like the flavor of orange candy, it tastes nothing like oranges. :P