Lemon Chiffon Cupcakes

Name: Lemon Chiffon Cupcakes
Yield: 12 servings of 1 cupcake
Ingredients: 1 lemon, divided; ¾ cup (175 mL) cake flour (do not use all-purpose flour); ½ cup (125 mL) sugar, divided; ¾ tsp (4 mL) baking powder; ¼ tsp (1 mL) salt; 2 large egg yolks; ¼ cup (60 mL) water; 2 ½ tbsp (37 mL) canola oil; 1 tbsp (15 mL) lemon extract or 2 tbsp (30 mL) Gourmet Limoncello Syrup; 4 large egg whites, room temperature; ½ cup (125 mL) prepared lemon curd; 3 large egg whites; 1/4 tsp (1 mL) cream of tartar; 1/2 cup (125 mL) sugar; 1 tsp (5 mL) lemon extract or 1 tbsp (15 mL) Gourmet Limoncello Syrup

Prep 25 min

Cook 15 min

Ready in 40 min

These cupcakes have a stylish flair that makes them suitable for special occasions, but we bet you'll enjoy them any time.

Ingredients

1 lemon, divided
¾ cup (175 mL) cake flour (do not use all-purpose flour)
½ cup (125 mL) sugar, divided
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) salt
2 large egg yolks
¼ cup (60 mL) water
2 ½ tbsp (37 mL) canola oil
1 tbsp (15 mL) lemon extract or 2 tbsp (30 mL) Gourmet Limoncello Syrup
4 large egg whites, room temperature
½ cup (125 mL) prepared lemon curd

3 large egg whites
1/4 tsp (1 mL) cream of tartar
1/2 cup (125 mL) sugar
1 tsp (5 mL) lemon extract or 1 tbsp (15 mL) Gourmet Limoncello Syrup

Directions

Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Using Adjustable Zester, zest lemon to measure 1 1/2 tbsp (22 mL); set aside 1/2 tbsp (7 mL) zest for garnish. In a small mixing bowl, whisk together flour, 1/4 cup (60 mL) of the sugar, baking powder, salt and remaining 1 tbsp (15 mL) zest. In a large mixing bowl, combine egg yolks, water, oil and extract (or syrup); beat on medium speed of electric hand mixer or stand mixer until well blended. Add dry ingredients; beat on medium speed until smooth.
In a metal mixing bowl and using clean beaters, beat egg whites on high speed until soft peaks form, about 1 minute. While continuously beating, gradually add remaining 1/4 cup (60 mL) sugar in a very slow, steady stream. Continue beating 3-4 minutes or until sugar is dissolved and stiff peaks form. Stir in one-fourth of the meringue into batter; gently fold in remaining meringue.
Using a Large Scoop, divide batter evenly among liners; bake 12-15 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Remove cupcakes from pan; cool completely. Meanwhile, prepare Meringue Frosting (see below).
To assemble cupcakes, spoon lemon curd into Easy Accent Decorator fitted with closed star tip. Press decorator gently into center of each cupcake and pipe in a small amount of curd (about 2 tsp/10 mL). Frost cupcakes; sprinkle with reserved lemon zest.

Yield:

12 servings of 1 cupcake

Nutrients per serving:

Calories 190, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 0 g, Sugars 24 g, Protein 3 g

Cook's Tips:

Meringue Frosting: Bring 2 1/2 cups (625 mL) water to a simmer over medium-low heat in a saucepan. Place egg whites in a glass bowl; set over water in saucepan. Using electric hand mixer, beat egg whites on high speed until frothy; beat in cream of tartar. While continuously beating, gradually add sugar in a very slow, steady stream. Continue beating until mixture is thickened and a thermometer registers 160°F (71°C); carefully remove boiler from Saucepan. Continue beating until mixture is glossy and stiff peaks form; beat in lemon extract. Spoon frosting into resealable plastic bag. Twist bag to seal. cut off corner and pipe over cupcakes.