Lemon-orange chiffon cupcakes
01-09-10 · Cakes, tarts, puddings & pies, Sweets & desserts Tags: fruits, muffins & cupcakes
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Light and soft, these cupcakes can be served straight out of the oven. But if you can be patient, they are better still when cooled and sprinkled with sugar or topped with whipped cream.
Based on Joy of Cooking’s orange chiffon cake, I combined lemon and oranges for a tangy flavor. To make sure that the cupcakes didn’t come out too sour, I adjusted the amount of sugar too.
Makes 24 cupcakes.
Ingredients:
6 large eggs, separated
2-1/4 c. of cake flour
1-1/2 c. plus 3 tbsps. of white sugar
1 tbsp. of baking powder
1/2 tsp. of salt
1/2 c. of vegetable oil
juice (including the pulp) of 4 or more oranges and 1 lemon equal to 3/4 c.
zest of 3 oranges and 1 lemon (roughly, 2 tbsps.)
Preheat the oven to 325oF.
Sift together the flour, baking powder and salt. Add 1-1/2 cups of sugar to the flour mixture and stir well.
Make a well in the center of the flour mixture and pour in the oil, egg yolks and combined juices of the lemon and oranges. Add the lemon and orange zest as well. Mix until blended.
The batter will be heavy at this point.
Beat the egg whites until soft peaks form. Continue beating, adding the 3 tbsps. of sugar little by little, until stiff peaks form (see stages in beating egg whites).
Add half of the egg whites to the egg yolk-flour mixture. Mix “” gently so as not to break the air bubbles in the egg whites “” with a whisk (or with a rubber scraper using a cut and fold motion) to combine.
Pour the batter on the remaining egg whites. Mix gently until smooth.
Line the cupcake pans with paper. Pour about 1/4 cup of batter into each hole. Bake at 325oF for 30 minutes.
Serve the cupcakes warm and plain or cool completely and pile icing or frosting on top. Or, if you prefer simplicity, sprinkle with sugar and serve. Another option for the topping is whipped cream.
Serve the cupcakes with coffee, tea or cold juice.
Oh this looks so good! I will try this weekend.
Thanks for sharing again Miss Connie.
Happy new year to you Connie. Whoa, I’ll be the first to comment and double, YES!!! I got ALL the ingredients to bake this, incidentally, I have stored some paper cupcakes with the same design as yours. hold on…gotta get things working its already 5:35pm almost dinner time haha. Thanks for the recipe
hi connie, the final batter (after adding in the eggwhite) is not so smooth, is it really like that? what should i do to make it smoother?
Not smooth because of the pulp.
Hi Ms. Connie, where can I get the recipe for the whipped cream?
You just whip chilled cream until double in volume. Or you can buy whipped cream in canisters with nozzle for applying.
hi connie!,
tried it yesterday and it was a success,my husband loves them. i wonder if i can use blueberries instead of orange and lemon?
thank you very much.
Connie, these cupcakes look fantastic. Would you be interested in posting the recipe on my website?
Thank you. As to reposting, I like to keep my stuff in my blog.
Hi Ms. Connie what is the substitute for cake flour? Can I use self raising flour? Is there another name for cake flour, i can’t find anything here in my place. Thank you so much for the info. God bless you.
Place 1 tbsp. of cornstarch in a 1-cup measuring cup, add flour to fill. You now have 1 c. of cake flour.
Finally had the time to bake these cakes tonight. Made 12 regular size cupcakes and 7 giant ones. My daughter and i ate one immediately as soon as it was out of the oven. No topping needed. It is so yummy and light. Next time i will have to make a double batch. Thanks for sharing this recipe.