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
Preheat oven to 350 degrees F
2
Line 24 standard cupcake cups with paper liners
3
Set aside
4
In a medium grease free bowl, beat egg whites to soft peaks with an electric mixer
5
Slowly add 1/3 cup of sugar and beat to stiff peaks
6
Set aside
7
In a large bowl, sift together the cake flour, sugars, baking powder and salt
8
Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined (about 1 minute)
9
Fold egg whites into the batter being careful not to deflate the egg whites
10
Spoon mixture, a little over half full, into each cupcake cup liner
11
Bake for approximately 18 minutes or until skewer inserted comes out clean
12
Let cupcakes cool in pan for about 5 minutes then remove to a wire rack to cool completely
13
Make Buttercream: Place water and sugars in a small saucepan
14
Stir to combine
15
Bring to a boil over medium heat and continue to cook for approximately 5 minutes
16
Sugar will be dissolved
17
Whip egg whites in a stand mixer (make sure bowl is grease free) to stiff peaks
18
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
19
Add butter a piece at a time and mix completely before adding the next piece of butter
20
Repeat until all butter has been used
21
Add confectioners' sugar
22
Mix to combine
23
Add orange liqueur and 2 teaspoons of zest
24
Mix to combine
25
Frosting will be smooth and creamy
26
Generously frost cupcakes with a piping bag or spatula and top with coarsely grated orange zest