In a large bowl, beat the eggs and sugar together for 3 minutes.
Add the oil and continue beating for an additional 2 minutes.
Stir in the orange juice and orange zest, mixing well.
Gradually add the sifted wheat flour, salt, and baking powder to the mixture. Stir until the batter is smooth and homogeneous.
Divide the batter evenly into three 16 cm molds that have been greased and floured, or lined with baking paper.
Bake in a preheated oven at 180°C for 45 minutes.
To prepare the syrup, combine the orange juice and sugar in a container and microwave for 2 minutes. Set aside.
Allow the cakes to cool, then run a spatula around the edges and remove them from the molds.
Brush the cakes with the prepared orange syrup.
Serve and enjoy your moist orange cupcakes!
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