1 3/4 cup cake flour*
1/2 tsp. salt
2 1/2 tsp. baking powder
2 EggLand’s Best eggs, separated and whites beaten until stiff
1 stick Country Cream butter, softened
1 cup sugar 1 tsp. vanilla extract
1/2 cup orange juice

*1 cup cake flour = 3/4 cup all purpose flour + 2 tablespoons cornstarch

Instructions:
Preheat oven to 350°. Mix flour, salt, and baking powder together; set aside. Beat egg whites until stiff; set aside. Mix butter, sugar, egg yolks, and vanilla in a mixing bowl until smooth. In a separate bowl, gradually add dry ingredients to creamed ingredients, slowing adding orange juice until blended. Then, fold in the stiff egg whites. Using an ice cream scooper, fill cupcake liners until 1/2 full. Bake in a preheated oven for 15 minutes, or until a toothpick comes out clean. Cool cupcakes completely and frost with Orange Icing.

Springtime Orange Juice Icing:
1 1/2 cup powdered sugar
1 scant pinch of salt
1 Tbls. grated orange zest (optional)
3 Tbls. soft Country Cream Butter
2-3 Tbls. Longmont Dairy OJ

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.

Inspired by a recipe from www.Cupcakes.com
MOOO News, April 2011