orange chiffon cupcakes with nutella buttercream frosting
Another yummy sounding cupcake! And it's orange again! I love any thing . . . orange. Let me know if you make this before I do!
prep time
cook time
method
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yield
Make 2 Dozen
Ingredients
- 2 large egg whites
- 1/3 cup sugar
- 2 cups sifted cake flour (sift before measuring)
- 3/4 cup sugar
- 1/4 cup vanilla infused sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange liqueur (grand marnier)
- 1 cup half and half
- 1/2 cup canola oil
- 2 large egg yolks
- 2 teaspoons finely grated orange zest
- NUTELLA BUTTERCREAM FROSTING:
- 3/4 cup unsalted butter, room temperature
- 3 cups confectioner's sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup very soft nutella
How To Make orange chiffon cupcakes with nutella buttercream frosting
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Step 1Preheat the oven to 350 degrees. Prep 2 - 12-cup muffin tin with liners. Set aside.
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Step 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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Step 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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Step 4Gently fold in the egg whites into the batter, being careful not to deflate the egg whites.
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Step 5Spoon mixture into the cupcake tin, 2/3 full.
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Step 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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Step 7NUTELLA BUTTERCREAM FROSTING: Mix all ingredients together with a mixer.
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Step 8Frost or pipe the cupcakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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