These are a light fluffy cupcake with a punch of orange. Just delicious heading into Summer!
1 ¾ cup flour
1 cup sugar
½ teaspoon salt
2 ½ teaspoons baking powder
2 large eggs, separated and whites beaten until stiff
1 teaspoon vanilla extract
½ cup orange juice
100g butter, softened
1 ½ cups icing sugar
⅛ teaspoon salt
1 tablespoon grated orange rind
3 tablespoons soft butter
2-3 tablespoons orange juice
Preheat the oven to 180°C. Grease, or line a 12 hole muffin tray with muffin cups.
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients ⅓ at a time alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake holes until ½ full.
Bake for 15 minutes or until a toothpick inserted in centre comes out clean.
Cool cupcakes completely before frosting with orange icing (see below).
To make the icing, mix all the ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.
Cupcake toppers c/o Wink.