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1
For the cupcakes: Preheat oven to 325 F. Line a 12-count standard size muffin pan with paper liners.
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2
Separate the egg whites from the yolks putting each into a separate large mixing bowl.
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3
Beat the egg yolks with a mixer, preferably fitted with a paddle attachment, on high speed for 5 minutes or until they are lemony yellow in color.
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4
Zest the orange then squeeze the juice.
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5
From the one orange, you should have 1/4 cup of orange juice.
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6
If not add a little water to make 1/4 cup total.
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7
Add the orange zest, juice and salt into the egg yolks.
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8
Mix to combine.
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9
With the mixer running on low speed, gradually add 1/2 cup of sugar and vanilla seeds.
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10
Beat the mixture on medium speed for 4 minutes or until the mixture has doubled in volume.
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11
Turn the mixer to low and gradually beat in the flour.
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12
Mix until just combined.
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13
Beat the egg whites on high speed with the whisk attachment until foamy.
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14
Gradually add in the remaining 1/4 cup sugar.
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15
Continue to beat until glossy and stiff peaks form.
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16
Fold half of the egg whites into the egg yolk mixture then fold in the remaining whites.
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17
Fold until the mixture is no longer streaky.
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18
Put the batter into the muffin cups, dividing it evenly.
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19
Bake for 30 35 minutes or until the tops are lightly browned and spring back slightly when touched.
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20
Remove from the oven and let them cool in the pan for 5 minutes.
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21
Remove to a wire rack to finish cooling.
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22
For the frosting: Zest and juice the orange you should have approximately 1/4 cup of juice.
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23
Beat the butter and shortening in a mixing bowl using an electric mixer, preferably fitted with a paddle attachment, until creamy.
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24
Add the orange juice, salt, vanilla, 1 cup of powdered sugar and the heavy whipping cream.
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25
Beat until smooth.
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26
Add the remaining powdered sugar and beat until combined.
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27
Fold in the orange zest.
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28
Spread or pipe frosting on top of cooled cupcakes.
