I've been meaning to make this recipe for a while. I guess it's a chiffon-type cake, with the separated eggs and oil? I am experimenting with no-butter baking (yes it's very sad, health reasons) and I happen to have buttermilk, so I really want to use this recipe. But, I have Meyer lemons instead of tangerines. Can I simply add sugar without destroying the cupcake structure? Should I reduce the amount of juice?
I would really appreciate any tips, normally I just experiment, but I had a muffin recipe turn out weird yesterday and I think it had too much sugar. Also the cupcakes would hopefully be served to guests tonight.