We are left with a carton of unsweetened mango-orange juice after a party. The juice was pretty good so I turned it into some cupcakes. These cupcakes are so soft and fluffy and can be served plain without any frosting. They make great snack for my kids after school.
Orange Chiffon Cupcakes
Makes 6 cupcakes. Recipe adapted from my Honey Citron Chiffon Cake
For the Yolk Batter
60 g cake and pastry flour
15 g granulated sugar
a pinch of salt
30 g canola or vegetable oil
2 egg yolks, large
40 g orange juice (freshly squeezed or unsweetened juice. I use an unsweetened orange-mango juice blend this time)
1/2 tsp orange zest, grated
For the Meringue
2 egg whites, large
25 g granulated sugar
1/4 tsp cream of tartar
Preheat oven to 325°F/160°C. Line a muffin pan with cupcake liners and set aside.
Wash the orange thoroughly then pat dry. Zest the orange while avoiding any white pith as it tastes bitter. In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
For the batter: combine and sift cake flour, salt and zested sugar into a mixing bowl. Mix well and make a well in the center. Add oil, orange juice and egg yolks to the well and whisk gently until combined.
For the meringue, clean the mixing bowl and wire beaters with paper towel and vinegar or lemon juice to remove traces of grease before you start. Whip egg whites with a hand mixer on medium speed until foamy. Add cream of tartar and continue to beat egg white until soft peaks form. Then add sugar in three batches and continue to beat until glossy and firm peaks. When you lift up the whisk, the meringue will hold its pointy shape.
Scoop about one third of the meringue into the batter and mix well with a whisk to lighten. Then pour this back to the remaining meringue. With a spatula, fold gently and thoroughly (so that you don’t deflate the meringue) until you see no streaks of white. Divide batter evenly among the liners. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
Bake for 15 to 20 minutes until cupcake is done or a skewer inserted in the center of cupcake comes out clean. All ovens are different so adjust baking time accordingly. Tap pan against the kitchen counter a few times to release any gas trapped in the cake cells to minimize shrinkage. Remove cupcakes from pan and cool them on a cooling rack. Do not cool the cupcakes in pan for the steam will make the liners soggy. Serve warm or at room temperature.
放入焗爐焗15至20分鐘至熟或竹簽插入蛋糕中心取出後不沾麵糊 (不同焗爐可能要不同時間，請自行調節)， 取出後將小蛋糕連烤模往枱上敲幾下將困於蛋糕內的空氣震破避免蛋糕回縮，將蛋糕取出移到鋼架放涼，不要將小蛋糕留在模中放涼，水蒸氣會令紙模變得過濕，暖吃或放涼後吃皆可。
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