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Lemon Chiffon Cupcakes From The Culinary Institute... Recipe

Lemon Chiffon Cupcakes From The Culinary Institute... Recipe

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Lemon Chiffon Cupcakes From The Culinary Institute...

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Ingredients:

Serving

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
italian buttercream
2 cups sugar
1/2 cup water
8 large egg whites
4 cups unsalted butter, cubed, room temperature
1 tbsp vanilla extract

Directions:

1. Preheat the oven to 375°F. Place paper cupcake inserts inside cupcake pan.
2. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
3. 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.
4. 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.
5. 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.
6. Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
7. Divide the batter evenly among the prepared cups.
8. Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
9. 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.
.......................................................
Butercream
1. 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).
2. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.
3. 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.
4. 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.
5. 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	492.62 Kcal (2063 kJ)
Calories from fat	366.6 Kcal
		% Daily Value*
Total Fat	40.73g	63%
Cholesterol	112.34mg	37%
Sodium	44.76mg	2%
Potassium	108.77mg	2%
Total Carbs	28.88g	10%
Sugars	14.95g	60%
Dietary Fiber	0.35g	1%
Protein	4.65g	9%
Vitamin A	0.4mg	13%
Iron	1.4mg	8%
Calcium	37mg	4%

Amount Per 100 g
Calories	411.43 Kcal (1723 kJ)
Calories from fat	306.18 Kcal
		% Daily Value*
Total Fat	34.02g	63%
Cholesterol	93.83mg	37%
Sodium	37.38mg	2%
Potassium	90.84mg	2%
Total Carbs	24.12g	10%
Sugars	12.48g	60%
Dietary Fiber	0.29g	1%
Protein	3.88g	9%
Vitamin A	0.3mg	13%
Iron	1.2mg	8%
Calcium	30.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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