Sunday, August 22, 2010

Orange Chiffon Mini Cupcakes with Chantilly Cream Frosting



 
  
This wonderful fail proof recipe actually comes from the Canadian Living test kitchens.  This has become a real standby at my place, and guaranteed  not to disappoint. It can also be adapted to other citrus fruits, and of course your favorite frosting.  I've even provided you with the recipe to one of my favorites, Chantilly Frosting. The cake recipe makes 48 mini cupcakes or a 10 inch tube pan. I opted to divide it into 24 mini cupcakes, one 8 inch round cake, and had enough batter to test two new heart shaped cake molds. Not bad for one cake recipe.


Ingredients:
2 1/4 cups sifted cake and pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 egg yolks
8 egg whites
2 tablespoons grated orange zest
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cream of tartar


In a large bowl, sift the flour, 3/4 cup of the granulated sugar,baking powder and salt.  In a separate bowl whisk 6 egg yolks, the rind, 3/4 cup orange juice and the 1/2 cup of oil.  Add the wet ingredients to the flour mixture and whisk until the batter is smooth.  You can also use an electric beater. Set aside.

In a separate large bowl, beat the 8 egg whites until foamy and then add the cream of tartar.  Continue beating until soft peaks form.  Gradually beat in the remaining 3/4 cup of sugar ( 2 tablespoon at a time), until stiff glossy peaks form.  Gently sir in 1/4 of the egg whites into the cake batter and then fold in the remaining egg whites. Pour into the prepared mini cupcake molds.  Bake in a pre-heated 350º F oven for 20-25  minutesThe cupcakes are done if a toothpick inserted in the center comes out clean.  The larger 10"tube cake will take 50 minutes.

Chantilly Frosting:
2 cups icing sugar
1/4 cup soft unsalted butter
1/2 cup  35% whipping cream
1/2 teaspoon vanilla extract
Orange liqueur


In a large mixing bowl add the icing sugar, butter, vanilla and with an electric mixer, gradually beat in the 35% cream until the desired consistency.  Add more cream if necessary.

9 comments:

  1. Fancy! Fancy! And so very fabulous!!!

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  2. Oh wow. Love that color! Very pretty!

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  3. Hi Amanda,
    Thanks. You really have to try this recipe, it turns out perfect every time.

    Anna

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  4. Susie,thanks for dropping by and taking the time to leave such a nice comment. Can't beat Canadian Living tested recipes for baking.

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  5. Hi.. lovely blog. Great recipes with super photos. I'm your newest follower.

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  6. Hi Moogie,
    Welcome on board. Thanks so much for your support.

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  7. I swear I would probably eat half the frosting right out of the bowl before it had a chance to get on the cake LOL. The cupcakes and cake all look so rich and elegant, lots of frosting, just the way I like it.

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  8. Ava, I had no doubt these would be a hit with you, given the citrus and of course your all time favorite 35% cream. Thanks so much for the comment.

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  9. Like the look of the big one best... Bet they all tasted lovely! one of my favourite flavours.

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