1 c. butter
2 c. sugar
1 c. milk
2 tsp. baking powder
1/2 small can frozen orange juice
3 c. flour
4 eggs, separated
1 tsp. vanilla

Beat together butter and sugar. Add orange juice. Add egg yolks, one at a time, and mix well. Sift flour and baking powder together and add alternately with milk and vanilla, beginning with flour mixture. Add well beaten egg whites last.

Bake in small muffin tins at 350°F for 20 minutes.

TOPPING:

1 1/4 lbs. powdered sugar
1/2 can frozen orange juice (sm.)
Juice of 2 lemons and 2 oranges
Grated rind of 1 lemon and 2 oranges

Prepare topping by mixing all ingredients well. Dip entire muffin into mixture while they are hot. They are best when they are set overnight.

This recipe makes about 70 small cakes which should not be confused with any kind of commercially available pastries that can be purchased in stores.