Ingredients

• 3 Eggs separated
• 3/4 cup Butter softened
• 2 Tbsp Vegetable Oil
• 1 1/2 cups Sugar
• 2 1/4 cups Organic Unbleached White All-Purpose Flour
• 2 Tbsp Corn Starch
• 1 Tbsp Baking Powder
• 3/4 tsp Salt
• 1 Tbsp Orange Zest about the zest of 1 large orange
• 1 cup Milk (whole is best but 2% works as well)
• 1 Tbsp Orange Juice fresh
• 2 tsp Vanilla Extract
• 1/4 cup Sour Cream

• 1 cup Raspberries
• 3 Tbsp Sugar
• 1/2 cup Heavy Cream
• 2 Tbsp Powdered Sugar

• 1 cup Butter softened to room temperature
• 1 Tbsp Orange Zest
• 3-4 cups Powdered Sugar
• 2-3 Tbsp Orange Juice fresh
• 2 Tbsp Heavy Cream
• 1 tsp Vanilla Extract
• Salt

• 22-24 Raspberries

Instructions

1. Preheat oven to 350°F and line two 12-cup cupcake tins with liners.
2. Separate the 3 eggs and set aside.
3. In a large bowl, cream butter until light and fluffy, about 1-2 minutes.
4. Add in vegetable oil and beat for another minute.
5. Gradually add in sugar, 1/2 cup at a time, beating until well combined.
6. Add in egg yolks, one at a time, beating well after each addition.
7. In a separate bowl, sift together flour, cornstarch, baking powder and salt. Stir in orange zest. Set aside.
8. In a small bowl, mix together milk, orange juice, vanilla extract and sour cream.
9. Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
10. Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
11. Divide batter evenly in cupcake pans, filling each only 3/4 of the way full. Bake for 18-20 minutes, or until a cake tester comes out clean. Allow to cool.

1. While the cupcakes are baking, mix together sugar and raspberries. Let the mixture sit for about 10 minutes.
2. With a fork, mash the berries completely, and then strain through a sieve in order to remove all seeds.
3. With a mixer, beat heavy cream until soft peaks form. Add in powdered sugar, and beat until the cream is thick.
4. Fold 2 Tbsp of the raspberry puree into the cream.
5. Once the cupcakes have cooled, with a sharp knife, cut a circle into the center of each cupcake, about 1/2 inch deep. Spoon in some of the remaining raspberry puree into each cupcake, then fill the rest with raspberry whipped cream, just until each hole is filled, and top with the pieces of cupcake you removed (you will probably have some leftover filling).

1. Beat butter until light and fluffy, about 1 minute. Add in orange juice and orange zest, beating until combined.
2. Add in powdered sugar, 1 cup at a time, beginning with 4 cups. Beat until combined.
3. Add in vanilla extract and 2 tablespoons heavy cream. Mix until combined. (If the frosting is too thin, add in the last cup of powdered sugar. If it is too thick, add in a last tablespoon of heavy cream). Add in a dash of salt to cut through the sweetness.
4. Spread or pipe frosting on cupcakes. Top each with a raspberry. Enjoy!