Cupcakes Aren’t Just for Parties!

I was saying to my husband that January doesn’t have any holidays or big reasons to celebrate and have a party. I know in most parts of the country it is cold and sometimes dreary. I am so lucky because today the sun is shining in Southern California so I thought I’d bring a little sunshine to the rest of you.

Winter is the best time for citrus and it is one of my favorite flavors. Our Meyer Lemons, Oranges and Mexican Limes are all hanging heavy on the trees so it is harvest time. Citrus is so bright and cheery and can be the ingredient that brings the dish to life! This is a chiffon cake and is light and airy. The perfect pair, a light flavorful cake and citrus. Heaven in every bite. So have some sunshine in a cupcake and you will have a party in January!

Citrus Sunshine Cupcakes

Makes about 36 cupcakes

Batter:

8 3/4 oz Cake Flour

8 oz sugar

1 Tbs baking powder

1/2 tsp salt

6 egg yolks

3 3/4 oz lemon juice (about 3 lemons)

2 oz water

3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated limes zest (from 3 limes)

4 oz vegetable oil

2 tsp vanilla

Meringue for batter:

8 egg whites

2 1/2 oz sugar

1/2 tsp Cream of Tarter

Directions:

Preheat oven to 325.

Into a large bowl sift together the flour, sugar, baking powder, and salt and set aside

In a medium bowl whisk together the egg yolks, lemon juice, water, 3 zests, oil, and vanilla. Whisk the wet mixture into the flour mixture, whisking until the batter is smooth.

In the large bowl of an electric mixer beat the egg whites until they form medium peaks. Slowly add the sugar to the egg whites. Once combined, add the cream of tartar and whip the whites until they hold medium-stiff peaks. Fold in one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.

Divide batter evenly among lined cups, filling each 3/4 full; tap pans on countertop gently to distribute batter, remove air bubbles and have an even rise. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

Swiss Butter Cream Frosting

Ingredients:

3 ½ oz sugar

2 ½ oz egg whites

1½ tbs water

8 oz butter – room temperature, cut into 8 – 1 oz pieces

½ tsp vanilla

1/8 tsp salt

Directions:

Place egg whites, sugar and water in a double boiler and whisk constantly until the sugar has melted and the mixture has heated to 160 degrees. Transfer to bowl of mixer and mix on low speed gradually increasing to high speed until stiff glossy peaks have formed. About 5-10 minutes. Add butter in 8 stages about 1 oz at a time until it is incorporated. Add vanilla and salt and whip at med high speed until fluffy and creamy. Frost the cupcakes.

Decorate with green, yellow and orange gel icing in a tube like Wilton ready to use gel icing. To make the design, draw 3 concentric circles starting from the center with the smallest circle in green gel. Make 2 more circles, each a little larger than the last with yellow and then orange. You end up with a 3 circle pattern that looks like a target. Take your toothpick and starting in the center circle drag it thru all other circles to the outside edge of the cupcake. Repeat this all around the cupcake. Always begin in the center and move to the outside edge. If you go from the outside in, you will have a different design than what you are looking for.