Orange isn’t my favorite color by any means. Orange pants are my least favorite thing ever, but the flavor, especially in desserts just makes me really happy.
These cupcakes are summery and refreshing, and since they’re chiffon they are light and airy also!
Orange Chiffon Cupcakes
Recipe is from my cupcakes! cookbook
- 1 1/2 cups cake flour*
- 1 cup sugar separated
- 1 t baking powder
- 1/4 t salt
- 1/3 cup canola oil
- 4 large eggs separated
- 1/3 cup water
- 1 1/2 t grated orange zest
- 1/4 cup fresh orange juice
- 1 t vanilla extract
- 1/2 t almond extract
- 1/4 t cream of tartar
* If you don’t have cake flour feel free to use this substitution. 2 T cornstarch per cup of flour. The easiest way to do this is to put 2 T of cornstarch in the bottom of a cup measurer and fill to the top with flour. Thanks RecipeZaar!
- Preheat oven to 325 degrees. Spray muffin pan generously with pam. This recipe works best without liners since chiffon cake loves to climb and cling up the sides of the pan.
- Sift the cake flour, 3/4 cup of sugar, the baking powder and salt into a large bowl. Use a large spoon to make a well in the center of the flour mixture and put the oil, egg yolks, water, orange zest, orange juice and vanilla and almond extract in the well. Using an electric mixer on medium speed, beat the mixture until it is smooth and thick, about 3 minutes. Stopping the mixer and scraping the bowl as needed. Set aside.
- In a medium sized bowl, with clean beaters, beat the egg whites and cream of tartar on medium speed until the whites are foamy and the cream of tartar dissolves. Beat on high speed until the egg whites look shiny and smooth and the beaters form lines in the mixture; if you stop the mixer and lift of the beaters, the whites should cling to the beaters. Slowly beat in the remaining 1/4 cup of sugar, 1 T at a time, the beat for 1 minute. Stir about one-third of the beaten egg whites into the egg yolk mixture. Use a rubber spatula to fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the prepared muffin cups. Fill 3/4 of each cup. This recipe will make between 12-18 cupcakes based on how full you fill the cups. Keep in mind they will rise about 1/2 inch in the oven. Bake for 20-25 minutes or until the tops are golden and your cake tester comes out clean.
- Let the cupcakes cool in the pan for at least 15 minutes. Use a small knife to loosen the edges and carefully remove each cupcake. Use your fingers to gently rock them back and forth to release them if necessary.
Orange Butter Icing
- 1 1/2 cups powdered sugar
- 2 T unsalted butter, melted
- 1 t grated orange zest
- 3 T fresh orange juice
- In a small bowl stir the powdered sugar, melted butter orange zest, and orange juice until smooth and thick. Spread a thin layer of icing over the top of each cupcake and sprinkle like you mean it. These cupcakes can be covered and stored at room temperature for up to 2 days.