Orange Chiffon Cupcakes
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Orange Chiffon Cupcakes
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 4 egg separated, large
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar divided
- 4 tablespoons butter melted, unsalted
- orange zest from 2 oranges
- 1 teaspoon vanilla extract
- 1 teaspoon orange liqueur or orange extract
- 1/2 cup orange juice
Orange Glaze:
- orange zest of 1
- 2/3 cup powdered sugar
- 2 tablespoons orange juice fresh
Instructions
- Preheat oven to 325 degrees F. Line 12 muffin tins with paper liners (not waxed). Do not grease and do not use non-stick.
- In a medium bowl, combine cake flour and baking powder.
- In another medium bowl, add the 4 egg whites. Place the egg yolks in a large bowl. Add the salt and cream of tartar to the egg whites. Beat until soft peaks form. Continue beating and slowly add 1/2 of the sugar. Beat until stiff peaks form.
- Add the remaining sugar to the egg yolks. Beat until light and pale yellow. Mix in the butter, orange zest, vanilla, and orange extract.
- Alternate adding the flour mixture in thirds and the orange juice in halves to the yolks, beginning and ending with the flour. Stir until just incorporated.
- Gently fold in the egg whites, in thirds, until just combined. Gently transfer into the prepared muffin tins, about 3/4 full. Bake in preheated oven until golden on top and toothpick inserted in center comes out clean, 30-35 minutes. Remove from pan and let cool on wire rack.
- While the cupcakes are cooling, prepare glaze by whisking together orange zest, powdered sugar, and orange juice until smooth. If too thick, add a little more orange juice. If too thin, add more powdered sugar. Drizzle the glaze over completely cooled cupcakes.
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