Orange cupcakes with frosting

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 2 large eggs, yolk and white separately
• 110 g of butter at room temperature
• 1 cup granulated sugar
• 1 tbsp grated orange zest
• 1 teaspoon of orange essential oil
• 0.5 cup orange juice (2 oranges)

Glaze

• 220 g of butter at room temperature
• 1 teaspoon vanilla extract
• 4 cups sifted powdered sugar
• 2-3 tbsp. whole milk or heavy cream
• Orange and/or white sugar sprinkles
• Orange marmalade for decoration

Preparation:

1. Make cupcakesPreheat oven to 170°C (350°F) and line 18 muffin tins with paper liners. Sift flour, baking powder, and salt into a medium bowl and set aside. Beat egg whites in a large bowl with an electric mixer on medium speed until stiff peaks form, about 4 minutes; set aside.
2. Beat the butter, granulated sugar, egg yolks, orange zest, and oil in a separate large bowl with a mixer on medium speed until smooth, about 4 minutes. Reduce the speed to low and beat in the flour mixture in three additions, alternating with the orange juice. Fold in the beaten egg whites.
   
   Spoon the batter into muffin tins, filling each about halfway. Bake for about 15 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Let cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
3. Frosting: Beat the butter and vanilla in a large bowl with a mixer on high speed until light and fluffy, about 6 minutes. Reduce mixer speed to low; gradually add the powdered sugar and beat continuously. Add the milk, increase speed to medium, and beat until light and fluffy. Frost the cupcakes. Decorate with sprinkles and orange marmalade.
   
   Recipe cupcakes with orange cream.