80 ml (1/3 cup) unflavored avocado oil, plus 50 ml to coat the pan
4 eggs, yolk and white separated
120 ml (8tbsp.) water
200 g (400 ml) cake flour
200 g (250 ml) sugar
10 ml (2 t) baking powder
A pinch of salt
Grated rind of one lemon
Icing
375 ml (1 1/2 cups) castor sugar
2 cups (500 ml) water
2-3 oranges, cut in thin slices
Instructions
Preheat the oven at 190 °C. Coat a muffin pan with the extra avocado oil.
Beat 80 ml avocado oil, and egg yolks slightly until just mixed. Add the water and mix.
Sift the cake flour, 1/3 of the sugar, the baking powder, and salt together. Mix into the egg mixture and beat quickly for 1 minute. Set aside.
Beat the egg whites until foamy. Add the rest of the sugar and beat until it forms soft peaks. Fold the egg whites into the batter and spoon into prepared muffin pans. Bake for 15-29 minutes or until light brown.
Icing: Heat the castor sugar and water until the sugar is dissolved. Simmer for 5 min (do not stir) until it is a syrup. Simmer the orange slices in the syrup until soft (about 1 hour). Place a slice of orange on each cupcake and pour the syrup over.