Ingredients:
Cupcakes:
1 1/3 cups all-purpose flour
3.5 tbsp orange juice
2 tbsp milk
8 tbsp unsalted butter, room temperature
3/4 cup sugar
3 tbsp thick yogurt or sour cream
1 tsp vanilla or orange extract
1/2 tsp orange zest
2 large egg whites
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
Orange Buttercream Frosting:
2.5 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
2 tbsp orange juice
2 drops orange food coloring
1/2 – 1 tsp vanilla or orange extract
Directions:
Cupcake Creation:
Preheat oven and line cupcake pan with liners.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In another bowl, cream butter until smooth, then blend in sugar until fluffy.
Mix in yogurt or sour cream, then egg whites one at a time.
Alternate adding dry ingredients with milk and orange juice, starting and ending with flour.
Fold in extracts and orange zest.
Divide batter into cupcake liners and bake until a toothpick comes out clean. Cool completely.
Frosting Symphony:
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