Lemon-Orange Chiffon Cupcakes

Mmmmm...these were so good and so pretty! I got this recipe out of the March issue of Southern Living (Yes, I live in the south now!). The recipe was actually for a three layer lemon-orange chiffon cake. I decided to make cupcakes instead and this time I filled them. If you haven't ever filled a cupcake, now is the time to try it. You can fill them with most anything and it's very easy to do. In this case, I filled them with the lemon-orange buttercream frosting and it was pure sweetness!!

These cupcakes were a little time consuming to make, but so worth it. They are very light and have incredible citrus flavor. You will need a lot of oranges and a few lemons, so make sure you buy plenty. These are perfect for spring, Easter, Mother's Day or just because.

Lemon-Orange Chiffon Cupcakes
2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 Tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 Tbsp orange zest
1/2 tsp cream of tartar

1. Preheat oven to 350 degrees. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into muffin pan lined with paper or foil liners.
3. Bake at 350 degrees for 15-18 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan to wire rack, and cool completely (about 10 minutes).
*This recipe made exactly 24 cupcakes and there was plenty of frosting to fill them and frost them.

Lemon-Orange Buttercream Frosting
Beat 1 cup softened butter, 3 Tbsp. orange zest, and 1 Tbsp. lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add 1 (32 oz) package powdered sugar alternately with 3 Tbsp. fresh lemon juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached. Garnish cupcakes with edible flowers or kumquat slices.

Filling the Cupcakes
1. Using a small paring knife, carefully cut a small circle in the center of the cupcake. Cut almost 3/4 of the way through the cupcake. Do not cut all the way through. Gently remove the circle and cut about 1/4" off the bottom of it. Discard the bottom piece you just cut off and save the remaining part of your circle. You will need this part again.


2. To actually fill the cupcake, I find it easiest to pipe the frosting directly into the cupcake. It's simple and very neat looking. I use tip 12 to do this. Only add enough frosting to fill the cupcake. You do not want it overflowing.


3. Once you are finished filling the cupcake, gently put the circle part that you cut out back on. It will fit just above the rest of the cupcake, depending on how much of the bottom you cut off.

4. Using your favorite tip, pipe the frosting on the top of the cupcake. Garnish as desired.