Meyer Lemon Chiffon Cupcakes

(Photo to come, maybe.  Yes, I’m a total tease.)

Guilty:  This post is mostly for my records.

We’ve an abundance of beautiful Meyer lemons, and I got it in my head to make some lemon chiffon cupcakes.  The great Google provided a few different recipes, as did our home cookbooks.  I tweaked one, referencing another, and came up with this:

Meyer Lemon Chiffon Cupcakes

makes ~ 26 cupcakes. ish.

Cupcake Ingredients:

3 cups cake flour

1 cup sugar, divided (1/2 cup, 1/2 cup)

2 tsp baking powder

4 eggs, separated

3/4 cup water

lemon juice from 2 lemons (roughly 1/4 cup)

1 cup vegetable oil

zest of 1 lemon (or 2, up to you!)

1 tsp vanilla

1/4 tsp + pinch cream of tartar

Lemon Mascarpone Icing Ingredients:

1/2 cup mascarpone

1/2 cup chilled heavy whipping cream

1/2 tsp vanilla

1 tbsp sugar (or more, to taste)

zest of 1 Meyer lemon

Go on! Do it!

Preheat the oven to 375F.  Line your muffin tins with cupcake liners.

In a large bowl, sift the flour, 1/2 cup of sugar, and baking powder.

In a medium bowl, whisk the 4 egg yolks, water, lemon juice, zest, vanilla, and oil.

Add the wet ingredients to the dry ingredients, stirring to combine.

In a clean, non-reactive bowl, whisk the egg whites until you have soft peaks.  Add the generous 1/4 tsp cream of tartar and continue whisking.  Gradually add in the remaining 1/2 cup of sugar, continuing to whisk until you have medium/stiff peaks.

Gently fold the egg whites into the batter.

Fill your cupcakes to about 3/4 full.  Bake at 375F for 15-20 minutes, or until lightly golden brown.  Let cool completely before icing.

Make icing:

Whisk all the icing ingredients together till it’s beautiful and icing-y.  Lick it all up.  Top your cooled cupcakes with icing.

 

EDIT: Upon further review, I think I need to work on this recipe to make the cake a bit more moist and light.  It’s a bit on the dry side, and not nearly as airy as I would want my chiffon cake to be.  I’ll keep ya posted.

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~ by ... on 2 January 2012.