Springtime calls for lighter flavors and fresher treats. These orange cream cupcakes are sweet and tangy, just like the first spring breezes.
2 1/2 cups unbleached all purpose flour
1 cup sugar
1 tbs baking powder
1 tsp salt
1/2 cup canola oil
5 eggs, separated
the zest of one medium organic orange
3/4 cup fresh squeezed orange juice
1/2 tsp cream of tartar
How I Made Them:
Preheat the oven to 350 degrees.
In the bowl of a standing mixer, sift together the flour, sugar, baking powder, and salt. Add the canola oil and begin to mix at medium speed. Add the egg yolks and orange juice and mix until the batter is thoroughly combined and smooth. Stir in the orange zest.
In a second bowl (that fits your mixer, or using a hand mixer), beat the egg whites and cream of tartar until soft peaks begin to form. While that is coming together (it takes about 5-7 minutes), prepare your cupcake tins with festive paper liners. When your egg whites are light and peaky, fold — do not mix — the them into the batter.
Fill the cupcake tins three quarters full (about 1/2 cup of batter each). Bake for 17 minutes or until a cake tester comes away clean. Let cool completely before decorating.
Makes 17 cupcakes (I don’t know why it doesn’t quite stretch to 18).
How They Turned Out:
The rose and rounded out beautifully — almost too pretty to frost!
I used an orange buttercream frosting to decorate these. They were a big hit at the springtime cakewalk today.
I think they were a bit dense, even with the lightening of the egg whites, so next time I’ll try cake flour instead of all purpose flour.