chiffon,

Lemon Chiffon Cupcakes

4:33 PM Tiffany Hinton 0 Comments

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The cupcake for the perfect occasion?  Do you have a go to that is sophisticated and beautiful? A cupcake that is simple yet delicious. This new lemon chiffon recipe is the perfect mix. Not overly sweet and not super lemon either.  This one is topped with the perfect white chocolate buttercream and finished with only a few Wilton sprinkles.  Did you now Wilton makes gluten free sugar decorations?  They are a favorite in our house.  

Bake up a batch of lemon chiffon cupcakes and prepare to WOW your guests.


Ingredients:

3/4 cup sugar
1 tbs lemon zest (from a fresh lemon, of course)
1 tsp baking powder
1/2 tsp salt
1/4 cup oil (I used sunflower)
3 duck egg yolks (you can use chicken eggs too)
1/3 cup + 1 tbs water
1 tsp lemon extract
2/3 cup duck egg whites (approx. 5 whites, again use chicken eggs if you prefer)
1/4 tsp cream tartar

Directions:
Preheat oven to 325 degrees. Prepare your cupcake pan with liners.  This will make approximately 30 cupcakes.

Separate the eggs. 

Place the egg whites in a large mixing bowl ceramic or metal (do not use plastic). I prefer to use my stand mixer fitted with the whisk. Add the cream of tartar and beat on medium speed until the whites hold a soft peak. Slowly add 1/4 cup sugar and beat on medium high speed until the whites hold firm and shiny peaks.  While these are beating you can start the yolk and flour mixture. 

Sift together gfJules flour and baking powder in a large ceramic or metal bowl. (again, do not use plastic) Add 1 1/4 cups of sugar, lemon zest and salt. Whisk together till well mixed. 

In a small bowl, whisk together the oil, egg yolks, water and lemon zest. Make a hole in the middle of the flour mixture and add the yolk mixture. Whisk together for 1 minute, until it is very smooth.

Using a rubber spatula or wooden spoon, scoop 1/3  of the egg whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined. 

Spoon 3 tablespoons of cake batter into each prepared cupcake liner. 

Bake until a cake tester inserted into the center comes out clean, approximately 25- 30 minutes. Let cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack. 

The little taster approved! 



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