-Preheat oven to 350 degrees.
-Set up the cupcake pan with liners.
-Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
-In a separate large mixing bowl, beat the butter with an electric mixer on medium to high for 30 seconds.
-Add sugar and vanilla extract to the butter and beat until combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-Divide the batter into 2 bowls. The first bowl remains white while the batter in the second bowl you will add several drops of orange gel food coloring. Add 1/2 tsp of orange extract. Stir until the orange coloring is well blended throughout the entire bowl of batter.
-Place cupcake batter dividers into each of the cupcake liners.
-Pour the white/ vanilla batter in on one side with the divider in the middle. Next pour the orange batter into the other side of the cupcake liner. Remove the cupcake divider.
-Continue repeating the above step until all of the cupcake tins are filled up to 2/3rds with cake batter.
-Bake for 20-25 minutes.
– Allow cupcakes to cool in the cupcake pan for 10 minutes then remove and allow to cool completely on a wire rack.
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak by taking a large spoonful and turning the spoon upside down. If the frosting doesn’t fall it is ready. If the frosting does fall off the spoon then….
-Add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-When frosting is ready, add the orange extract and several drops of orange gel food coloring.( Color should be a pastel orange color) Stir well to blend both the extract and the food coloring throughout the frosting.
-Scoop the frosting into a pastry bag with a large frosting tip and frost your cupcakes.