ORANGE CHIFFON CUPCAKES WITH NUTELLA BUTTERCREAM FROSTING

1
Jo Anne Sugimoto

By
@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!

Rating:

★★★★★ 4 votes

Comments:
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

How to Make ORANGE CHIFFON CUPCAKES WITH NUTELLA BUTTERCREAM FROSTING

Step-by-Step

  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.

Printable Recipe Card

About ORANGE CHIFFON CUPCAKES WITH NUTELLA BUTTERCREAM FROSTING

Course/Dish: Cakes Chocolate




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