Preheat to 375. Place liners in cupcake tin.
Sift flour, baking powder and salt.
Place juice and milk in a small bowl and stir in vanilla.
Using mixer, cream butter until smooth (30 seconds).
Add the sugar slowly until light and fluffy (35-40 seconds).
Add eggs one at a time, mixing until creamy and scraping along the sides.
Add the dry ingredients alternating with the liquid ingredients (ending with dry.)
Gently mix in the rind.
Spoon the batter into the tin cups and bake for 20-25 minutes or until it springs back when lightly touched.