ORANGE CHIFFON CUPCAKES

Monday, 17 July 2017





I baked this for a friend’s birthday.  We are all watching our weight so I thought I would make something lighter, like an orange chiffon cupcake.

Makes 19 (50mm x 39 mm cupcake case)

ORANGE CHIFFON CAKE

Ingredients:


6 egg whites (at room temperature is best)

1/2 tsp cream of tartar
120g caster sugar (60g + 60g)
6 egg yolks
7 tbsp orange juice from 1 big orange
5 tbsp vegetable oil
1 tsp grated orange zest
160g all purpose flour, sifted together with
1 tsp baking powder
Pinch of salt

Method:

1.  Preheat oven at 160°C fan forced/180°C regular.
2.  Beat egg whites and cream of tartar with an electric mixer till soft peaks. Add 60g sugar one tablespoon at a time a beat thoroughly after each addition till you achieve stiff peaks. Set aside.
3.  In a separate bowl whisk egg yolks with 60g caster sugar till fluffy with hand. Add vegetable oil, orange juice, orange zest and all purpose flour + baking powder and whisk until combined. Gently fold the egg whites into the yolk mixture in 3 batches.
4.  Pour into the mixture into cupcake case and into muffin pan. Bake for about 15 minutes, or till skewer comes out clean.
5.  Remove pan from oven and allow cupcakes to cool in pan for about five minutes.
6.  Remove cupcakes from pan and place them on a wire rack to cool completely.


BUTTERCREAM ICING

Makes About 4 Cups

Ingredients:

1 cup (227g) butter (at room temperature), cut into large pieces
1 tsp vanilla extract
4 cups icing sugar, sifted
¼ tsp salt
¼ cup heavy cream
1 tsp lime/lemon juice
Yellow natural extract colouring

Method:

1.  In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes.
2.  Add the icing sugar, vanilla extract, lemon juice and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed.
3.  Increase the speed to medium and, with the mixer running, add the cream in a thin stream.
4.  Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consistency. Adjust the consistency if necessary by adding a bit more icing sugar or cream.
5.  Put half of the icing into another bowl and colour it pale yellow with natural extract yellow colouring.
6.  Icing the cupcake to the design that you like.
7.  I adapted this buttercream icing recipe from CIA Taste. But, I added some lemon juice to it. I used only half of the buttercream icing with flilly flower design.
8.  Please refer to Simply Sweet by honeybee for flilly flower design.

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