Lemon Chiffon Cupcakes

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 4 Egg whites, large

• Condiments

  • 3 tsp Lemon juice

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/4 cup Cake flour
  • 1 tsp Food coloring, Yellow
  • 3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1 cup Buttermilk
  • 1 1/2 cup Cream butter, unsalted sweet
  • 1 cup Cream cheese
  • 1 tbsp Heavy whipping cream

Found on kellystilwell.com

Description

Ingredients

• Cupcake Ingredients
• 1½ C sugar
• ½ C softened unsalted sweet cream butter
• 2 tsp lemon juice, 1 tblsp lemon zest
• Cupcake Ingredients
• 1 tsp vanilla extract
• 2¼ C cake flour
• 1 Tbs baking powder
• ½ tsp salt
• 1 C buttermilk
• ½ C oil
• 4 large egg whites
• 1 tsp Yellow food coloring
• Frosting Ingredients
• 1 C unsalted sweet cream butter softened
• 1 C softened cream cheese
• 1 tsp vanilla
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1-3 tbs heavy whipping cream
• 3 C powdered sugar + ½ cup extra

Directions

• Cupcakes
• Preheat oven to 350
• Line cupcake trays with liners.
• Beat butter and sugar in a large bowl for 3 minutes until light and fluffy.
• Add in lemon juice, zest, and vanilla extract, beat for one more minute until combined.
• In a separate medium bowl, sift cake flour, baking powder and salt.
• In another small bowl, use a whisk to mix together the egg whites, oil and buttermilk.
• Slowly add a little of the flour mixture to the butter mixture, add a little of the buttermilk mixture. Switch off between adding the flour and buttermilk mixture, ending with the buttermilk mixture.
• Beat for 2 minutes to combine all the ingredients thoroughly.
• Fill the liners ¾ of the way and bake for 20 minutes.
• Frosting
• Add all of the ingredients into a stand up mixing bowl and mix until combined.
• If the frosting is to thick add in 1 tbsp of heavy whipping cream.
• If the frosting is to thin add in powdered sugar, ¼ cup at a time
• Pipe onto cupcakes