ORANGE CHIFFON CUPCAKES WITH NUTELLA BUTTERCREAM FROSTING

Jo Anne Sugimoto Recipe

By Jo Anne Sugimoto sugarnspicetedibears

Another yummy sounding cupcake! And it's orange again! I love any thing . . . orange. Let me know if you make this before I do!


Recipe Rating:
 4 Ratings
Serves:
Make 2 Dozen

Ingredients

2 large
egg whites
1/3 c
sugar
2 c
sifted cake flour (sift before measuring)
3/4 c
sugar
1/4 c
vanilla infused sugar
2 tsp
baking powder
1/2 tsp
salt
1 Tbsp
orange liqueur (grand marnier)
1 c
half and half
1/2 c
canola oil
2 large
egg yolks
2 tsp
finely grated orange zest
NUTELLA BUTTERCREAM FROSTING:
3/4 c
unsalted butter, room temperature
3 c
confectioner's sugar
1/3 c
milk
1 tsp
vanilla extract
1/2 c
very soft nutella

Directions

1
Preheat the oven to 350 degrees. Prep 2 - 12-cup muffin tin with liners. Set aside.
2
In a medium mixing bowl, beat egg whites to soft peaks with an electric mixer. Slowly add 1/3 cup of sugar and beat until stiff peaks form. Set aside.
3
In a large bowl, sift together the cake flour, sugars, baking powder and salt. Add remaining ingredients and beat with mixer till combined, about a minute.
4
Gently fold in the egg whites into the batter, being careful not to deflate the egg whites.
5
Spoon mixture into the cupcake tin, 2/3 full.
6
Bake for 18 minutes, do a toothpick test and if it comes out clean, remove the cupcakes onto a cooling rack. Let cool for 10 minutes then remove the cupcakes from the pan and let cool completely before adding the frosting.
7
NUTELLA BUTTERCREAM FROSTING:
Mix all ingredients together with a mixer.
8
Frost or pipe the cupcakes.