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1
Preheat oven to 350 degrees F. Line 24 standard cupcake cups with paper liners.
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2
Set aside.
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3
In a medium grease free bowl, beat egg whites to soft peaks with an electric mixer.
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4
Slowly add 1/3 cup of sugar and beat to stiff peaks.
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5
Set aside.
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6
In a large bowl, sift together the cake flour, sugars, baking powder and salt.
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7
Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined (about 1 minute).
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8
Fold egg whites into the batter being careful not to deflate the egg whites.
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9
Spoon mixture, a little over half full, into each cupcake cup liner.
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10
Bake for approximately 18 minutes or until skewer inserted comes out clean.
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11
Let cupcakes cool in pan for about 5 minutes then remove to a wire rack to cool completely.
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12
Make Buttercream: Place water and sugars in a small saucepan.
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13
Stir to combine.
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14
Bring to a boil over medium heat and continue to cook for approximately 5 minutes.
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15
Sugar will be dissolved.
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16
Whip egg whites in a stand mixer (make sure bowl is grease free) to stiff peaks.
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17
Slowly add hot sugar syrup to egg whites and continue beating on high speed until bowl is cool to the touch about 10 to 15 minutes.
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18
Add butter a piece at a time and mix completely before adding the next piece of butter.
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19
Repeat until all butter has been used.
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20
Add confectioners' sugar.
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21
Mix to combine.
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22
Add orange liqueur and 2 teaspoons of zest.
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23
Mix to combine.
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24
Frosting will be smooth and creamy.
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25
Generously frost cupcakes with a piping bag or spatula and top with coarsely grated orange zest.
