Orange Chiffon Cupcakes

Preheat oven to 350 degrees F. Line muffin tins with cupcake inserts. Sift flour, baking powder and sugar and salt into mixing bowl.

In a separate bowl, whisk orange juice, orange zest, oil and egg yolks. By hand blend wet ingredients into the dry ingredients until batter is smooth and blended, about 2 minutes.

In a separate mixing bowl, beat whites with sugar and cream of tartar to medium peaks when beater is lifted about 4 minutes. With spatula fold half of the whites into batter and then gently fold remaining whites into batter.

Scoop and divide batter into prepared cupcake inserts. Bake for about 15 to 20 minutes or until a skewer inserted in center comes out clean or cake springs back when touched lightly with finger. Cool and remove from pan.

For butter cream, beat butter in stand mixer until very light in texture, about 2 minutes. Add sugar, vanilla and salt and mix low speed, scraping down bowl as needed.

With mixer running add milk in a thin stream and then increase speed to high and whip until mixture is smooth, light and a good spreading consistency. Ice cooled cupcakes with tinted butter cream, decorating tops like flowers.