Spring, we are (almost) there. The snow never really showed up this winter. I am jumpy and waiting for more snow but I think we are out of the woods. It’s time to bust out the spring cleaning supplies and plan my garden.
These cupcakes are perfect for this early spring. Add a bit of mint extract and keep it in line with the chilly weather I am still expecting or add lemon and embrace an early spring.
A refreshing, airy cake lends itself well to any frosting. I used a vanilla cream cheese frosting for the cupcakes pictured. Want to be different? Dust with powdered sugar and decorate with edible flowers. Simple and pretty. A perfect addition to your holiday desserts, special event, or even just your everyday cupcake craving.
Servings | Prep Time |
12 regular | 15 minutes |
Cook Time |
15 minutes |
|
|
A refreshing, airy cake lends itself well to any frosting. I used a vanilla cream cheese frosting for the cupcakes pictured. Want to be different? Dust with powdered sugar and decorate with edible flowers. Simple and pretty. A perfect addition to your holiday desserts, special event, or even just your everyday cupcake craving.
|
Ingredients
- 4 oz cake flour
- 3.2 oz sugar
- 1/8 tsp salt
- 2 1/2 tsp baking powder
- 2 oz salad oil grapeseed is a good choice
- 4 large egg yolks
- 2 oz water
- 1 tsp flavored extract 1/4 tsp if using mint
- 3 large egg whites
- 2 oz sugar
Servings: regular
Instructions
- Line pan with cupcake liners.
- Preheat oven to 350 degrees.
- Sift together flour, first quantity of sugar, salt, and baking powder into a bowl.
- Mix together oil, yolks, water, and extract.
- Gently whisk the oil mix in to the dry ingredients until smooth.
- Whip egg whites in to a soft peak, slowly add sugar and whip to a firm, moist peak. The timing here is key.
- Quickly and gently, fold the meringue into the batter.
- Pour into cupcake liners. Bake at 350 degrees for 15 minutes.
Recipe Notes
If you would like a chocolate chiffon cake, omit 1 oz of cake flour and include 1 oz of cocoa powder.