Chiffon Cupcakes Recipes

Steps:

• Preheat oven to 325 degrees F.
• Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
• In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
• Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
• Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
• Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Steps:

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

Steps:

• Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
• Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
• Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
• Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
• Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
• Frost with your favorite frosting.

Steps:

• Preheat the oven to 375°F Place paper cupcake inserts inside cupcake pan.
• Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
• In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
• Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
• In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
• Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
• Divide the batter evenly among the prepared cups.
• Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
• Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.