Baking Instructions

• Preheat your oven to 350°F (175°C). Line a standard cupcake pan with cupcake liners and set aside.
• In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
• In another bowl, mix the buttermilk, milk, clear vanilla, vegetable oil, and egg whites until smooth.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
• Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
• In a large mixing bowl, combine the chilled mascarpone cheese, fresh orange zest, vanilla extract, and powdered sugar. Beat on medium speed until smooth and creamy.
• In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
• Once the cupcakes are completely cooled, generously frost each with the mascarpone mixture. Top with mini chocolate chips for an extra touch of sweetness.