Combine get-go 6 ingredients in a trough; stir swell, and set by. Combine
flour, 1/3 cup boodle, baking pulverisation, and salt in a large bowlful. Add orange
juice assortment; beat at low speed of an electric mixer until tranquil. Set
divagation.

Beat egg whites (at room temperature) and cream of tartar at high speed of
an electric mixer until bubbling. Gradually add unexpended 1/3 cup gelt, 1
tablespoon at a time, beating until stiff peaks manakin. Gently stir
one-fourth of egg white mixture into orange assortment. Gently fold remaining
egg white mixture into orange assortment.

Divide batter evenly among 12 paper-lined muffin cups. Bake at 350 degrees
for 20 minutes or until lightly browned. Remove from pan; let cook on a
wire stand. Issue: 1 dozen cupcakes.

Per serving: 115 Calories; 3g Fat (26% calories from fat); 2g Protein; 19g
Sugar; 18mg Cholesterol; 120mg Na

NOTES : Spreading 3 tablespoons Orange Frosting over each cupcake. See recipe
for Orange Ice.