Ingredients
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1 1/2 teaspoons grated orange rind
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1/4 cup fresh orange juice
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3 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/2 teaspoon orange extract or 1/2 teaspoon orange flavoring
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1 cup sifted cake flour
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2/3 cup sugar, divided
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1 1/2 teaspoons baking powder
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1/8 teaspoon salt
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4 egg whites
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1/8 teaspoon cream of tartar
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1 cup powdered sugar
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1 egg yolk
Instructions
- Combine first 6 ingredients in a bowl; stir well and set aside.
- Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
- Add orange juice mixture; beat at low speed of an electric mixer until smooth.
- Set aside.
- Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
- Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
- Gently stir 1/4 of egg white mixture into orange mixture.
- Gently fold remaining egg white mixture into orange mixture.
- Divide batter evenly among 12 paper lined muffin cups.
- Bake at 350 degrees for 19 minutes or until lightly browned.
- Remove from pan; let cool on a wire rack (set over a piece of wax paper).
- Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice).
- Spread thinly over the top of the cupcakes.