Dreamsicle Cupcakes

For the cupcakes:
Preheat oven to 325 F. Line a 12-count standard size muffin pan with paper liners.

Separate the egg whites from the yolks putting each into a separate large mixing bowl. 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.

Zest the orange then squeeze the juice. From the one orange, you should have ¼ cup of orange juice. If not add a little water to make ¼ cup total. Add the orange zest, juice and salt into the egg yolks. Mix to combine. With the mixer running on low speed, gradually add ½ cup of sugar and vanilla seeds. Beat the mixture on medium speed for 4 minutes or until the mixture has doubled in volume. Turn the mixer to low and gradually beat in the flour. Mix until just combined.

Beat the egg whites on high speed with the whisk attachment until foamy. Gradually add in the remaining ¼ cup sugar. Continue to beat until glossy and stiff peaks form. Fold half of the egg whites into the egg yolk mixture then fold in the remaining whites. Fold until the mixture is no longer streaky.

Put the batter into the muffin cups, dividing it evenly. Bake for 30 – 35 minutes or until the tops are lightly browned and spring back slightly when touched. Remove from the oven and let them cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.

For the frosting:
Zest and juice the orange – you should have approximately ¼ cup of juice.

Beat the butter and shortening in a mixing bowl using an electric mixer, preferably fitted with a paddle attachment, until creamy. Add the orange juice, salt, vanilla, 1 cup of powdered sugar and the heavy whipping cream. Beat until smooth. Add the remaining powdered sugar and beat until combined. Fold in the orange zest. Spread or pipe frosting on top of cooled cupcakes.