I took this photo today with my Cannan Powershot 850 IS. I actually baked these because my daughter begged me all morning for cupcakes. I had a ton of extra Oranges in the fridge so I peeled some zest and added them to my mini chocolate cupcake recipe. I then topped them with some butter cream frosting tinted with a bit of yellow dye. I added the pink carnation just for the photo... we didn't eat that... but the cupcakes are pretty much GONE! Recipe: Cupcakes: * 1/2 cup milk * 3 large egg whites(do not discard yolks, you'll need them for frosting) * 1 1/2 tsp vanilla extract * Zest of 1 fresh orange (or 1 Tbsp dried zest) * 1 1/4 cups all purpose flour * 1/2 cup cocoa powder unsweetened * 1 cup sugar * 1/4 tsp kosher salt * 2 tsp baking powder * 6 tbsp softened butter Butter Cream Frosting: * 1/4 cup softened butter * 3/4 cup powdered sugar * 1/2 tsp vanilla (or orange extract for more citrus flavor) * 1 egg yolk * a few drops of food color, whatever you want * Preheat oven 350 Mix milk, egg whites, zest and extract set aside Mix flour, sugar, cocoa, baking powder and salt. Add butter while mixing on low one tbsp at a time. Mixture should be crumbly looking. Add milk mixture slowly and mix on low for a minute and a half until mousse like. Pour into cupcake/muffin tins with liners. Bake 18-22 minutes. (Until toothpick comes out clean.) While cupcakes cool mix together all frosting ingredients until whipped nicely. Put on cupcakes when completely cool and serve.