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Lemon Chiffon Cupcakes
These cupcakes have a stylish flair that makes them suitable for special occasions, but we bet you'll enjoy them any time.
Ingredients
- Cupcakes
- 1 lemon, divided
- 3/4 cup (175 mL) cake flour (do not use all-purpose flour)
- 1/2 cup (125 mL) sugar, divided
- 3/4 tsp (4 mL) baking powder
- 1/4 tsp (1 mL) salt
- 2 large egg yolks
- 1/4 cup (50 mL) water
- 2 1/2 tbsp (37 mL) canola oil
- 1 tbsp (15 mL) lemon extract
- 4 large egg whites, room temperature
- 1/2 cup (125 mL) prepared lemon curd
- Meringue Frosting
- 3 large egg whites
- 1/4 tsp (1 mL) cream of tartar
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) lemon extract
Directions
Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Using Microplane® Adjustable Fine Grater, zest lemon to measure 1 1/2 tbsp (22 mL); set aside 1/2 tbsp (7 mL) zest for garnish. In Stainless (2-qt./2-L) Mixing Bowl, combine flour, 1/4 cup (50 mL) of the sugar, baking powder, salt and remaining 1 tbsp (15 mL) zest; whisk well using Stainless Whisk. In Stainless (6-qt./6-L) Mixing Bowl, combine egg yolks, water, oil and extract; beat on medium speed of electric hand mixer until well blended. Add dry ingredients; beat on medium speed until smooth.
In Stainless (4-qt./4-L) Mixing Bowl and using clean beaters, beat egg whites on high speed until soft peaks form, about 1 minute. While continuously beating, gradually add remaining 1/4 cup (50 mL) sugar in a very slow, steady stream. Continue beating 3-4 minutes or until sugar is dissolved and stiff peaks form. Stir in one-fourth of the meringue into batter using Small Mix 'N Scraper®; gently fold in remaining meringue.
Using Large Scoop, divide batter evenly among liners; bake 12-15 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to Stackable Cooling Rack. Remove cupcakes from pan; cool completely. Meanwhile, prepare Meringue Frosting (see below).
To assemble cupcakes, spoon lemon curd into Easy Accent® Decorator fitted with closed star tip. Press decorator gently into center of each cupcake and pipe in a small amount of curd (about 2 tsp/10 mL). Frost cupcakes; sprinkle with reserved lemon zest.
Yield:
- 12 servings of 1 cupcake
Nutrients per serving:
Calories 190, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 0 g, Sugars 24 g, Protein 3 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 1 fat (2 carb)
Cook's Tips:
Meringue Frosting: Bring 2 1/2 cups (625 mL) water to a simmer over medium-low heat in (3-qt./2.8-L) Saucepan. Place egg whites in Double Boiler; set over water in Saucepan. Using electric hand mixer, beat egg whites on high speed until frothy; beat in cream of tartar. While continuously beating, gradually add sugar in a very slow, steady stream. Continue beating until mixture is thickened and Digital Pocket Thermometer registers 160°F (71°C); carefully remove boiler from Saucepan. Continue beating until mixture is glossy and stiff peaks form; beat in lemon extract. Spoon frosting into resealable plastic bag. Twist bag to seal. cut off corner and pipe over cupcakes.
