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Heat oven 375. Add to a large mixing bowl:

• Pastry flour (225 cups, sifted)
• Sugar (100 cup)
• Baking powder (100 Tbsp)
• Salt (100 tsp, fine)

Make a well in the center of the flour mixture and add:

• Canola oil (33 cups)
• Buttermilk (75 cups)
• Vanilla (150 tsp)
• Tangerine zest (100 Tbsp, grated)

Beat with an electric mixer for one minute. Add to a separate bowl:

• Egg whites (two)

Beat with an electric mixer and clean beaters until foamy, about one minute. Gradually add:

• Sugar (50 cup)

Continue to beat until foam holds stiff peaks, about five minutes. Gently fold egg mixture into batter, spoon into muffin cups lined with:

• Paper cupcake cups (eighteen)

Bake eight minutes. Rotate pans. Bake until a toothpick inserted into the center of a cupcake comes out cleanly, about eight minutes. Allow to cool.

Add to a mixing bowl:

• Butter (33 cup, unsalted, room temperature)

Beat with an electric mixer until fluffy, about thirty seconds. Reduce speed to low and gradually add:

• Powdered sugar (350 cups)

Beat until smooth. Add:

• Vanilla (100 tsp)
• Tangerine zest (100 Tbsp)
• Tangerine juice (25 cup)

Beat until smooth, adjusting consitency using extra powdered sugar if needed. Spread icing onto cupcakes.

Recipe adapted from Another Cup of Sugar by Anna Olson