Lemon Chiffon Cupcakes


Let us consider the egg. The chicken egg. I don’t know whether or not you were thinking of a quail egg, an ostrich egg, and eagle egg. You know, its all about the specifics.
There is something magical about the egg. When put together, you have emulsifying power that turns a relatively curdley mixture into a smooth concoction, or a fluffy side dish. Separate it, and in one half you have a protein-rich product that makes everything it touches rich and luscious, and in the latter, you have a protein-rich product that lightens everything it touches and fluffs up amazingly well.
Let’s now consider chiffon cake. This cake uses whole eggs, but they are separated and put in separately. As a result, you have used the qualities of each part of the egg to the mixture’s advantage.

Egg yolks are completely separated from egg whites and put into separate bowls (with one egg white added to the other egg whites). The yolks are beaten to tarnation with sugar until they reach what is called the ‘ribbon stage’, or when enough air is beaten with the proteins in the yolks and sugar until the mixture lightens and forms ‘ribbons’. Then the rest of the liquid ingredients are added in, followed by the dry and the zest of one lemon.

Then the egg whites are whipped up to stiff peaks and folded into the thick batter. After this, you notice that the batter is significantly lighter.

See how light? Its awesome what egg whites do.

Then a tart lemon glaze is made while the cupcakes are baking, it should be a lot thinner thn this, I added milk to the mixture then warmed it in the microwave to make it smoother.

After this, you poke holes in the cupcakes, a lot of holes. This will help the spongy quality, and invite the liquid into it.

Then you pour the glaze over the top.

And it just seeps in.

Yummy, lemony, and moist. What can go wrong?

Lemon Chiffon Cupcakes
Ingredients
1 Cup All-Purpose Flour
1 1/2 Tsp. Baking Powder
1/2 Tsp. Salt
4 Egg Whites
3 egg yolks, plus 1 1/2 tsp. egg yolk (half of one)
3 T. Milk
1/4 Cup Vegetable Oil
Zest of 1 Orange
2 Tsp. Vanilla Extract
1/2 tsp. Cream of Tarter

Tart Lemon Glaze
1 Cup Powdered Sugar
1/4 Tsp. Salt
3 T. Melted Unsalted Butter
2 T. Lemon Juice (or one small lemon)
2 T. Milk

Method
1. Preheat oven to 325 degrees. Combine egg yolks and sugar in the bowl of an electric mixer and mix on medium high until mixture is lightened and forms ribbons when the paddle is lifted.
2. Pour oil, salt, milk, and vanilla into the mixture and mix it in until combined. Add the flour, baking powder, and salt, mix until incorperated.
3. In a separate bowl, whisk egg whites on high with the cream of tartar until stiff peaks form. Fold egg whites into batter until combined and lightened. Scoop batter into baking cups and bake for 30 minutes, or until springy when touched.
4. While cupcakes are baking, combine all the ingredients for the glaze and whisk until smooth. If it doesnt seem smooth, microwave for about 10 seconds.
5. Take a cupcake while still warm and poke many holes into it using a toothpick, then, spoon on the glaze, allowing it to absorb before adding more.
6. Enjoy cold or warm.

Happy Baking!
Clara

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One response to “Lemon Chiffon Cupcakes

  1. I LOVE LEMON CAKE!!! I am going to try and make these…never as good as yours, but I will try. đŸ˜‰

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