Orange Chiffon Cupcakes With Meringue Buttercream
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
35
Spice
24
Sweetness
59
Sourness
50
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 large
Egg White1 cup
Sugar (confectioners')1 cup
Granulated Sugar2 tsps
Baking Powder1 tsp
Salt1 cup
Half-And-Half1 cup
Canola Oil2 large
Egg Yolk2 tsps
Orange Zest (finely grated)1 cup
WaterDirections:
1
Make Buttercream: Place water and sugars in a small saucepan
2
Stir to combine
3
Bring to a boil over medium heat and continue to cook for approximately 5 minutes
4
Sugar will be dissolved
5
Whip egg whites in a stand mixer (make sure bowl is grease free) to stiff peaks
6
Slowly add hot sugar syrup to egg whites and continue beating on high speed until bowl is cool to the touch about 10 to 15 minutes
7
Add butter a piece at a time and mix completely before adding the next piece of butter
8
Repeat until all butter has been used
9
Add confectioners' sugar
10
Mix to combine
11
Add orange liqueur and 2 teaspoons of zest
12
Mix to combine
13
Frosting will be smooth and creamy
14
Generously frost cupcakes with a piping bag or spatula and top with coarsely grated orange zest
15
Preheat oven to 350 degrees F
16
Line 24 standard cupcake cups with paper liners
17
Set aside
18
In a medium grease free bowl, beat egg whites to soft peaks with an electric mixer
19
Slowly add 1/3 cup of sugar and beat to stiff peaks
20
Set aside
21
In a large bowl, sift together the cake flour, sugars, baking powder and salt
22
Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined (about 1 minute)
23
Fold egg whites into the batter being careful not to deflate the egg whites
24
Spoon mixture, a little over half full, into each cupcake cup liner
25
Bake for approximately 18 minutes or until skewer inserted comes out clean
26
Let cupcakes cool in pan for about 5 minutes then remove to a wire rack to cool completely