Today is my twenty eighth birthday and coincidentally this batch came up with 28 cupcakes. Must be fate. I made this in its cake version last week and it went so fast I decided to bake cupcakes to bring to my office for my birthday
The recipe is taken from Southern Living and its a good one. It has fresh fruit juice and plenty of zest so these are super refreshing for the summer ahead. The hardest and most involved part of this cake is whipping the egg whites into firm peaks.
If you aren’t familiar with chiffon cakes they have some spring to them like an angel food cake does. They are made with batter and foam (egg white peaks) to make them light and because they have both oil and eggs in them they don’t dry out as quickly as regular batter cakes!
2 1/2 cups sifted cake flour*
1. Preheat oven to 350°. Combine cake flour, sugar, baking powder and salt in bowl of your stand mixer. When mixed make a well in center of flour mixture and add oil, egg yolks (saving egg whites in another bowl), and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form (I like to use a copper bowl). Gently fold into flour mixture until well-mixed. Spoon batter into cake pans or cupcake papers.
3. Bake at 350° for 17 minutes (my cupcakes took 17 and my cake took about 25) or until a cake tester comes out clean. Cool on wire racks.
4. While waiting for them to cool start preparing the buttercream. Beat butter and zest with your electric mixer until softened and creamy approx 1-2 min depending on how soft your butter is. Alternatively add juice and powdered sugar until all mixed. You can add more lemon or orange juice based on your taste.
4. When completely cool (the buttercream will melt all over them if its not cool) ice with lemon orange buttercream.
Recipe from Southern Living