ORANGE CHIFFON CUPCAKES

INGREDIENTS:
300 g cake flour
250 g sugar
5 ml salt
15 ml baking powder
250 ml freshly squeezed orange ? juice
125 ml oil
5 large egg yolks
30 ml orange zest
8 large egg whites
50 g sugar
3 ml cream of tarter

BUTTER CREAM ICING:
125 g salted butter
4 cups icing sugar, sifted
5 ml vanilla extract
65 ml milk/ cream

METHOD:

Preheat oven to 180 degrees C.
Sift flour, baking powder, sugar and salt.
In a separate bowl, whisk juice, zest, oil and yolks.
Blend wet and dry ingredients until batter is smooth.
In a separate bowl, beat egg whites with sugar and cream of tartar to
medium peaks.
Fold ½ egg whites into batter and then gently fold in the rest.
Scoop into cupcake cups.
Bake for 15-20 minutes. Cool and remove from pan.

ICING:
Beat butter for 2 minutes until light.
Add sugar and vanilla and beat on low speed. Add in milk/ cream. Beat till
fluffy and smooth.
Ice the cooled cupcakes and top with flowers.

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