1- Preheat oven to 325'F line 2 cupcake pan with cupcake liners, set aside.
2- Sift together all dry ingredients in a large bowl.
3- Stir in vanilla extract, oil, orange juice, and Irish cream. Do not over stir.
4- With your mixer on low, add one egg at a time until each is completely incorporated in the batter.
5- Fold in your orange zest and food coloring
6- Beat batter for 2 1/2 minutes.
7- Pour into cake cups and bake for about 20 minutes or until a toothpick comes out clean.
8- Cool completely on a wire rack.