1. Preheat oven to 375 degrees F.

2. Combine flour, baking powder and salt in a bowl and set aside.

3. In the bowl of a stand mixer, add 4 egg whites.

4. Using the whisk attachment, whip the egg whites until they begin to foam.

5. Gradually add 1/2 cup of sugar, while continuing to whip. The egg whites should be opaque white and form soft peaks.

6. Transfer whipped egg whites to another bowl and set aside.

7. In the bowl of the stand mixer, add 1 cup of sugar and butter.

8. Use the paddle attachment until the sugar and butter are combined.

9. Add the orange zest and vanilla. Continue mixing until combined.

10. Alternately add some of the flour mixture, the orange juice and milk, mixing constantly until a uniform consistency is achieved.

11. Fold in the egg whites using the paddle attachment at the lowest speed, or by hand with a spatula.

12. Use a large, triggered ice cream scoop to portion out the cupcakes into liners. If you prefer to skip the liners, grease the muffin tins with cooking spray.

13. Bake the cupcakes for 20 minutes. They are ready when a toothpick inserted in the centre comes out clean.

Creamy Vanilla Frosting

1. Combine pudding mix and whipping cream in the bowl of a stand mixer.

2. Using the whish attachment, whip until the pudding mix and cream are fully combined and you have a fluffy, spreadable frosting. If you mix it too much, you will end up with butter, so watch it closely.

3. If you like a thinner frosting, you can add more whipping cream to thin it out.