Orange Chiffon cupcakes with Orange Butter icing Posted by: | December 20, 2010
 

Soooo… as promised, I am back with my FIRST cupcake entry from Vietnam. Though this has been baked awhile back, I haven’t had time to share it with you guys. I made them for my girlfriend’s birthday, but she happened to be down with wisdom tooth ache that day. Luckily my Orange Chiffon Cupcakes were so fluffy and soft that she could still enjoy it! I’ve always had a fascination for Chiffon Cakes or Angle Cakes for its high-rising fluffiness. It’s a perfect light dessert that I could imagine having tea with every day! I plan to make a real Orange Chiffon Cake for New Years day (stay tuned!), but for now, I start small first and try making a cupcake version of it, with a very sweet, tangy Orange butter icing. It was a violent success. The cakes really rose and clung onto the sides of the pan. The recipe suggested not using paper liners to let the cupcakes expand at the top. I tried both and find those inside cupcake paper liners still prettier :) What do ya think? (see picture). As the key ingredient/flavor is Orange, I used the very fragrant Vietnamese oranges that Mom buys from the local market. You can usually smell them from miles away. The juice is not so sweet, but since it’s going into a cake, it doesn’t matter. I love all citrus based cakes! Next time I’ll try Lemon Angel Cupcakes!

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Orange Chiffon cupcakes with Orange Butter icing (adapted from “Cupcakes” by Elinor Klivans)

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INGREDIENTS:

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Cupcakes:

  • 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup canola or corn oil
  • 4 large eggs, seperated
  • 1/3 cup water
  • 1 1/2 tsp grated orange zest
  • 1/4 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1/4 tsp cream of tartar
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Orange Butter Icing:

  • 1 1/2 cups icing sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp grated orange zest
  • 2 tbsp fresh orange juice

*Note: All baking ingredients above are available at Lien Hoa shop (Phung Hung street, Hanoi).

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METHOD:

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1. Preheat oven to 160 deg C or 325 deg F. Sift the cake flour, 3/4 cup sugar, baking powder, and salt into a large mixing bowl. Make a well in the center and put the oil, egg yolks, water, orange zest, orange juice, vanilla and almond extract in the well. Using an electric mixer (I use the hand mixer for this to save the Kitchen Aid standing mixer for the egg white later), beat the mixture at medium speed until smooth and thick (see picture below). Stop in between to scrape the dry ingredients off the sides of the bowl.

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2. In another large clean, dry bowl (absolutely grease-free), with clean whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy. Increase to high speed and beat until the egg whites look shiny and smooth, forming soft peaks. Slowly beat in the remaining 1/4 cup of sugar, 1 tablespoon at a time, then continue beating at high speed for about 1 minute, until stiff peaks form (see picture above).

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3. Stir about 1/3 of the egg white mixture into the egg yolk mixture (see picture below). Then use a spatula to carefully fold in the remaining egg whites into the egg yolk mixture until fully incorporated (be gentle to not lose any volume from the egg whites). Pour the batter into the cupcake tin (about 1/2 cup per hole, don’t be greedy or you’ll end up with oversized cupcakes! ). Bake for 35 minutes or until the tops are golden and a toothpick inserted comes out clean (see picture below). Let cool completely (about 45 minutes). Use a small knife to loosen the edges of the cupcakes from the pan and carefully remove them (use your finger to rock them back and forth gently inside the pan before releasing them).

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4. Make the icing: In a clean bowl, stir the powdered sugar, melted butter, orange zest, and orange juice together until smooth and thick (see pic below). Spread about 1 tablespoon icing on top of each cupcake. Decorate the cupcake with some orange zest, or silver pearls like I did :)

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8 Responses to “Orange Chiffon cupcakes with Orange Butter icing”

  1. Phungloi says:

    I have a hard time to buy baking soda and baking powder . the one i bought called “bot noi” and it doesn’t work well . where can i buy them in Saigon ?
    I love che long nhan recipes .
    Thanks

    • Chi Anh says:

      I’m not sure about Saigon because I stay in Hanoi. But you should try to locate a shop that supplies to bakeries/restaurants or more serious bakers. Most supermarkets don’t have what bakers need except for the All Purpose Flour. In Hanoi I go to a shop called “Lien Hoa”. it’s a tiny kiosk at a street market, but it has everything I need, from baking chocolate to ground almonds, walnuts, baking soda, baking powder, icing sugar, cream cheese, mascarpone etc etc. It’s my little heaven :)

  2. Phungloi says:

    Thanks Chi Anh, I will try again before i ask my friend bring some for me from US …hhiih . Yes , it is a heaven …where you can get all ingredients you need ….i really want to make Tiramisu . I am waiting for your new post.

    • Chi Anh says:

      Thanks. I will be posting again soon. Tiramisu is really easy, just make sure you get good mascarpone cheese and use really good espresso coffee. But I have tried it with Vietnamese ground coffee and it tastes amazing too. definitely for the coffee addicts :)

  3. Margarita says:

    Hi.do you sell cupcakes? Hope you send some pics of what you sell.we just moved in and now settling in Hanoi.

    Thanks

    • Chi Anh says:

      Hi Margarita,
      I haven’t sold cupcakes so far, just make it for family and friends or events that I help out with. But I definitely consider selling on my blog as per order. Do let me know or drop me an email! The cupcakes I make are all on this blog. I can make as your custom flavors too. Just let me know. Thanks!

  4. Grace says:

    Your cupcakes look amazing. I really want to try out this recipe. However, I don’t know what grated orange zest and cream of tartar are. Can you have a short explanation here, please? – Thanks.

    • Chi Anh says:

      Thanks, Grace. Grated orange zest means you use a grater to gently scrape off the orange skin until it exposes the white skin (don’t scrape off the white skin as it’s bitter). That pinch of orange zest (or skin) will give a lot of orange essence for the cupcakes. Cream of tartar is an acidic based powder that is often added into egg whites to stabilize the egg whites once it’s beaten. Instead of Cream of tartar you can also use vinegar or a little squeeze of lemon juice. You can easily buy cream of tartar from supermarkets or baking shops, so I recommend you buy it for more serious baking.

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