Orange Chiffon Cupcakes

submitted by butterflydog

2 1/2 cups cake flour
1 1/4 cups sugar
1 tsp salt
1 Tbsp baking powder
1 cup fresh squeezed orange juice
1/2 cup oil
5 large egg yolks
2 Tbsp 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 Tbsp fresh squeezed lime or lemon juice to make one cup liquid
2 Tbsp 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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