orange chiffon cupcakes with nutella buttercream frosting
(4 ratings)
Another yummy sounding cupcake! And it's orange again! I love any thing . . . orange. Let me know if you make this before I do!
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(4 ratings)
yield
serving(s)
Ingredients For orange chiffon cupcakes with nutella buttercream frosting
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2 lgegg whites
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1/3 csugar
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2 csifted cake flour (sift before measuring)
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3/4 csugar
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1/4 cvanilla infused sugar
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2 tspbaking powder
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1/2 tspsalt
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1 Tbsporange liqueur (grand marnier)
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1 chalf and half
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1/2 ccanola oil
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2 lgegg yolks
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2 tspfinely grated orange zest
- NUTELLA BUTTERCREAM FROSTING:
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3/4 cunsalted butter, room temperature
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3 cconfectioner's sugar
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1/3 cmilk
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1 tspvanilla extract
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1/2 cvery soft nutella
How To Make orange chiffon cupcakes with nutella buttercream frosting
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1Preheat the oven to 350 degrees. Prep 2 - 12-cup muffin tin with liners. Set aside.
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2In 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.
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3In 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.
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4Gently fold in the egg whites into the batter, being careful not to deflate the egg whites.
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5Spoon mixture into the cupcake tin, 2/3 full.
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6Bake 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.
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7NUTELLA BUTTERCREAM FROSTING: Mix all ingredients together with a mixer.
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8Frost or pipe the cupcakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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