Fresh Orange Cupcakes With Orange Icing

Ingredients

• 2 1/4 cups pastry flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 3/4 cup buttermilk (room temperature)
• 1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
• 1 orange, zest of (or to taste)
• 1/4 cup fresh orange juice
• 2 egg yolks (room temperature)
• 2 egg whites (room temperature)
• 1/4 cup sugar
• orange food coloring (optional)

ORANGE ICING

• 1/2 cup butter, room temperature
• 3 1/4 cups icing sugar (more as needed)
• 1 teaspoon vanilla
• 1 tablespoon grated orange zest
• 2 tablespoons fresh orange juice
• orange food coloring (optional)
• orange sprinkles or colored sprinkles

Directions

1. 1

   Set oven to 350°F.

2. 2

   Line 18 muffin tins with paper liners.

3. 3

   For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.

4. 4

   Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.

5. 5

   Add in the orange juice and egg yolks; beat for about 1 minute more.

6. 6

   In a another bowl beat egg whites until foamy.

7. 7

   Gradually add in 1/2 and beat until stiff peaks form.

8. 8

   Gently fold in the whites to the creamed batter.

9. 9

   Evenly divided the batter between the muffin tins.

10. 10

    Bake for about 15-20 minutes, or until cupcakes test done.

11. 11

    Allow to cool completely before frosting.

12. 12

    FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).

13. 13

    Add in the vanilla, zest and orange juice; beat until combined.

14. 14

    Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.

15. 15

    Add in a few drops orange food colouring if desired.

16. 16

    Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.