Orange Chiffon Cupcakes (or cake)

Orange Chiffon Cupcakes (or cake)
These are a birthday tradition in our house. NOT PALEO! I took this recipe from The Cake Doctor cookbook. Genius I tell you.

The Ingredients:
For Cake:
5 large Egg Whites
1/2 tsp Cream of Tartar
1 package Plain Yellow Cake Mix
3 large Egg Yolks
3/4 cup Orange Juice
1/2 cup Vegetable Oil
1/4 cup thawed Frozen Orange Juice Concentrate
1 tsp grated Orange Zest

For Glaze:
2 cups Powdered Sugar
3 Tbsp Orange Juice

The Process:
Place a rack into the center of the oven. Preheat oven to 325. Set aside an ungreased 10-inch tube pan. Or lined cupcake tray. Whichever you prefer. I always do cupcakes.
Place the egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on high for 2-3min until stiff peaks form. Set the bowl aside.
Place the cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange zest in a mixing bowl and blend for 1-2 minutes until well blended. I usually do this part with a whisk, it works just fine. Pour the beaten egg whites onto the cake batter and fold until well combined.
Pour the batter into the cake pan or cupcake tray.
If making cake: Bake for 48-52 min. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle for 1 hour to cool. Remove the pan from the bottle, run a sharp knife along the edge to loosen. Invert it onto a rack and then again onto a platter so it is right side up.
If making cupcakes: Bake for 15-20min. Let cool before applying the glaze.

For the glaze, place the powdered sugar and orange juice in a medium mixing bowl. Blend for 1 minute. Again, I usually do this part by hand with a whisk. Spread the glaze over the top of the cake or cupcakes and let set for 20minutes.