Cake Flour...Orange Buttermilk Cupcakes

I found this recipe online from Taste of Home 2009. As I had buttermilk and a orange to use up, I decided to try it. Everyone thought they were good, stayed moist, the texture is good and they are fairly simple to make. A good way to use up that last orange lingering in your refrigerator. If you don't have any buttermilk sour some milk. 

12 to 16 Servings Prep: 20 min. Bake: 20 min. + cooling

Ingredients

3 tablespoons butter, softened

1/3 cup packed brown sugar

1/4 cup sugar 

1 teaspoon grated orange peel

1 egg

1 egg white

2 tablespoons plus 2-1/2 teaspoons orange juice, divided

1-1/4 cups cake flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

2/3 cup buttermilk

1/2 cup confectioners' sugar

Directions

In a large bowl, beat the butter, brown sugar, sugar and orange

peel. Beat in the egg, egg white and 2 tablespoons orange juice.

Combine the flour, baking powder, baking soda, salt and ginger;

gradually add to the butter mixture alternately with buttermilk,

beating well after each addition. Start and end with flour.

Coat muffin cups with cooking spray or use paper liners; fill

three-fourths full with batter. 

Bake at 350° for 18-20 minutes

or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack to0 cool.

In a small bowl combine confectioners' sugar and remaining orange

juice. Frost cupcakes.