Double Orange Cupcakes

Double Orange Cupcakes

Yummy treats for the lunchbox or children's parties

YIELDS

24

INGREDIENTS

Orange Cupcakes

  • 1 1/4 cups C&H® Granulated Sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 3 eggs, separated
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup orange juice
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 1 teaspoon orange rind, finely grated

Orange Icing

  • 2 cups C&H® Confectioners Sugar
  • 3 tablespoons orange juice
  • 1 teaspoon orange rind, finely grated

INSTRUCTIONS

Orange Cupcakes

Preheat oven to 350°F. In large bowl, beat sugar and butter until fluffy. Beat in egg yolks. Combine flour, baking powder and 1/2 tsp. salt. Add flour mixture to sugar mixture, alternating with orange juice. In large glass or metal bowl, beat egg whites with pinch of salt and cream of tartar until stiff, but not dry. Gently fold into sugar mixture along with orange rind.

Fill 24 paper-lined muffin cups 1/2 full. Bake 20 minutes or until toothpick inserted in center comes out clean. Frost with Orange Icing.
 

Orange Icing

Combine all ingredients and beat until smooth. Spread icing over cupcakes; let stand until firm.