Orange Butter Cupcakes

Ingredients:  (Makes 15 cupcakes)

150g butter - softened
120g caster sugar
150g self-raising flour 
1/2 tsp baking powder
1/8 tsp bicarbonate of soda
3 eggs, at room temperature - separated
50ml orange juice
zest of 1 orange



Method:

• Preheat oven to 160 degrees C. 
• With an electric mixer, cream butter and sugar in a mixing bowl until light and fluffy.
• Beat in egg yolks, one at a time and make sure that each egg is completely incorporated. Scrape down the sides of the bowl before adding the next one.
• Fold in flour alternately with the orange juice, beginning and ending with the flour. Stir until just combined and the batter is smooth.
• Beat egg whites in a clean, dry bowl until soft peaks form.
• With a rubber spatula, gently fold about a third of the beaten egg whites into the batter to lighten it; then fold in the remaining whites until just combined. Do not over mix.
• Pour batter into paper cases.
  
• Bake for about 20 - 25 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.

Please refer to Wendy's beautiful and smooth Swiss Meringue Buttercream