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LEMON CHIFFON CUPCAKES
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: C.I.A.
| 3 cups | cake flour |
| 2 tsp | baking powder |
| 1 cup | sugar, divided |
| 4 large | egg yolks |
| 1 cup | vegetable oil |
| 1 cup | water |
| 1/2 tsp | vanilla extract |
| Zest of 1 lemon | |
| 4 large | egg whites |
| 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. Italian Buttercream Makes about 7 cups | |
| 2 cups | sugar |
| 1/2 cup | water |
| 8 large | egg whites |
| 4 cups | unsalted butter, cubed, room temperature |
| 1 tbsp | vanilla extract |
Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240°F).
Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.
When the sugar syrup has reached approximately 230°F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.
When the sugar syrup reaches 240°F, immediately pour it into a heatproof glass measuring cup with a pouring spout. This will allow better control of the flow of the hot syrup into the egg whites. You can also stream the hot syrup into the egg whites directly from the pot, if desired. Pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.
Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla. The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.
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