Recipe Archives->Cakes->Orange Cupcakes

Orange Chiffon Cupcakes
Yield: 12 cupcakes

2 1/2 cups cake flour
1 1/4 cups sugar
1 tsp salt
1 tablespoon baking powder
1 cup fresh squeezed orange juice
1/2 cup oil
5 large egg yolks
2 tablespoons orange zest
8 large egg whites
1/4 cup sugar
1/2 tsp cream of tarter

2 sticks unsalted butter
4 cups powdered sugar, sifted plus more as needed
1 tsp vanilla
dash salt
1/4 cup milk or cream

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.

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

Recipe variation: Lemon or Lime Chiffon Cupcakes

Water to replace orange juice plus
6 Tbsp fresh squeezed lime or lemon juice to make one cup liquid
2 Tbsp lemon or lime zest
                                                                                

Printable version: orange-cupcakes.txt.