sifted cake flour (sift before measuring)
vanilla infused sugar
orange liqueur (grand marnier)
half and half
finely grated orange zest
NUTELLA BUTTERCREAM FROSTING:
unsalted butter, room temperature
very soft nutella
1Preheat the oven to 350 degrees. Prep 2 - 12-cup muffin tin with liners. Set aside.
2In a medium mixing bowl, beat egg whites to soft peaks with an electric mixer. Slowly add 1/3 cup of sugar and beat until stiff peaks form. Set aside.
3In a large bowl, sift together the cake flour, sugars, baking powder and salt. Add remaining ingredients and beat with mixer till combined, about a minute.
4Gently fold in the egg whites into the batter, being careful not to deflate the egg whites.
5Spoon mixture into the cupcake tin, 2/3 full.
6Bake for 18 minutes, do a toothpick test and if it comes out clean, remove the cupcakes onto a cooling rack. Let cool for 10 minutes then remove the cupcakes from the pan and let cool completely before adding the frosting.
7NUTELLA BUTTERCREAM FROSTING:
Mix all ingredients together with a mixer.
8Frost or pipe the cupcakes.