Sunshine Cupcakes

  • 3/4 c. sugar
  • 2/3 c. margarine -- softened
  • 3 eggs -- separated
  • 3 c. flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. orange juice
  • Pinch salt
  • Pinch cream of tartar
  • 1 tsp. orange rind -- finely grated

Preheat the oven to 350°F. In a large bowl, beat the sugar and margarine until fluffy. Beat in the egg yolks. Combine the flour, baking powder and salt. To the sugar mixture, add the flour mixture alternating with the orange juice. In a large glass or metal bowl, beat the egg whites with a pinch salt and cream of tartar until they are stiff but not dry. Gently fold the egg whites into the sugar mixture along with the orange rind.

Spoon the batter into 12 muffin cups lined with paper liners. Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar or frost with your favorite frosting.

  • Yields: 1 dozen
  • Preparation Time: About 30 minutes
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