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Orange Chiffon Cupcakes
by butterflydog

2 1/2 cups cake flour
1 1/4 cups sugar
1 tsp salt
1 Tbs baking powder
1 cup fresh squeezed orange juice
1/2 cup oil
5 large egg yolks
2 Tbs orange zest
8 large egg whites
1/4 cup sugar
1/2 tsp cream of tarter
Recipe variation: Lemon or Lime Chiffon Cupcakes
Water to replace orange juice plus
6 Tbs fresh squeezed lime or lemon juice to make one cup liquid
2 Tbs lemon or lime zest
Butter Cream icing:
2 sticks sweet ( unsalted ) butter
4 cups powder sugar sifted or more as needed
1 tsp vanilla
dash salt
1/4 cup milk or cream

This is a lovely recipe I made for Mother's Day but one can bake it for anyone, any time of the year !

Preheat oven to 350F. Line 12 muffin tins with cupcake inserts. Sift flour, baking powder and sugar and salt into mixing bowl. In separate bowl whisk orange juice, orange zest, oil and egg yolks. By hand blend wet ingredients into the dry ingredients until batter is smooth and blended, about 2 minutes. In a separate mixing bowl, beat whites with sugar and cream of tartar to medium peaks when beater is lifted about 4 minutes. With spatula fold 1/2 of the whites into batter and then gently fold remaining whites into batter. Scoop and divide batter into prepared cupcake inserts. Bake about 15 to 20 minutes or until a skewer inserted in center comes out clean or cake springs back when touched lightly with finger. Cool and remove from pan. For butter cream beat butter in stand mixer until very light in texture about 2 minutes. Add sugar, vanilla and salt and mix low speed, scraping down bowl as needed. With mixer running add milk in a thin stream and then increase speed to high and whip until mixture is smooth, light and a good spreading consistency. Ice cooled cupcakes with tinted butter cream, decorating tops like flowers.

Yield :12 cupcakes

Note: prepared buttercream may be covered and refrigerated for up to 2 weeks. Prior to use, let come to room temperature

Source: adapted recipe from Culinary Institute of America

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