• Gather all the premade items and ingredients and measure them out as needed.

  Preheat the oven to 350℉/175℃.

  Line the cupcake pans with paper liners.
  1 cup Orange Curd, 2 cups Vanilla Swiss Buttercream, 2 Tablespoons Orange Curd, 6 slices Candied Orange Slices, Silver Sanding Sugar

Whipped Egg Whites

• Place the egg whites in a clean medium size bowl that is free from any grease or oil. Using an electric hand mixer, whisk on low to medium speed until the egg whites become frothy.
  2 large egg whites
• Increase to high speed and whisk until they form soft peaks. Set the bowl aside.

Cupcake Batter

• In the bowl of a stand mixer add the butter and beat on low speed with the paddle attachment. Slowly stream in the sugar while the mixer is on low speed. Scrape down the sides of the bowl and increase to medium speed until the mixture is very light and fluffy.
  6 tablespoon butter, ⅔ cup granulated white sugar
• In a separate bowl combine the flour, baking powder, and salt. Mix to combine.
  1¼ cup cake flour, 1 teaspoon baking powder, ½ teaspoon kosher or fine grind sea salt
• In a measuring cup that is at least 1 cup, zest the orange. Cut the orange in half and section one half to remove the flesh and squeeze the juice out. Measure out 3 Tablespoons of club soda or champagne. Add juice from the second half of the orange to equal a total of ½ cup.
  1 large navel orange, 3 tablespoon club soda
• Add half of the wet ingredients to the butter and sugar mixture and mix on low speed until incorporated. Add half of the dry ingredients and mix on low speed until incorporated. Repeat with the remaining wet and dry ingredients. Scrape down the sides of the bowl as needed.
• Remove the bowl from the mixer and add half of the whipped egg whites. Gently fold them into the cupcake batter until they are incorporated. Repeat with the remaining whipped egg whites.
• Place 3 Tablespoons of cupcake batter into each cupcake liner. There won't be any leftover so be as precise as possible. Bake the cupcakes in a 350℉/175℃ oven for 15 minutes. Remove and allow them to cool in the pan on a cooling rack. Cool completely before filling and decorating.

Swiss Orange Buttercream

• Place 2 cups of the Vanilla Swiss Buttercream in a mixing bowl and add 2 Tablespoons of orange curd. Mix well.

Filling and Decorating

• using a piping tip or small biscuit cutter, press firmly into the center of the cupcake and twist to remove. This will remove the center of the cupcake and allow room for the filling. Repeat for each cupcake.
• Fill the hole in the middle of the cupcake with orange curd so it is even with the top of the cupcake.
• Place a large open star tip (Wilton 2D or equivalent) into a disposable piping bag and cut the tip off so the star tip can come out of the end just enough so the tip is completely outside of the bag, but the base of the tip is inside the bag. Fill the bag ½-¾ full with the orange buttercream. Squeeze the air out of the bag and twist the open top of the bag closed.
• Gently squeeze the bag towards the top so the buttercream comes out of the tip and into the bowl of buttercream. This will remove air bubbles.
• Hold the piping bag at a 90° angle over the center of the cupcake and squeeze the bag from the top while holding your other hand closer to the tip to guide it. As the buttercream comes out of the tip begin to swirl it towards the outside edge of the cupcake and then back to the center to create a swirl.
• Top with a piece of the candied orange slice and sanding sugar. Refrigerate until you are ready to serve them. Remove from the refrigerator about 30 minutes before serving. Enjoy!