Monday, November 22, 2010
No doubt the flavor and lightness of these cupcakes will makes you fall in love with them! So orangy and fluffy will be a keeper!
2 tbsp cornstarch
1/2 tsp baking powder
2 egg whites
1/2 tsp salt
90g unsalted butter, in room temperature
Zest of 1 orange
2 tbsp orange juice
1. Line 24 muffins pans with appropriated paper. Sift flour, cornstarch and baking powder and mix well. Preheat the oven to 350˚F.
2. Whip the egg whites with salt until are stiff but not dry. Store in an airtight container and refrigerate.
3. In the same bowl, beat together the butter and sugar until is pale and fluffy. Add the orange zest and yolks and beat for more 2 minutes. Add the orange juice, buttermilk and sifted ingredients and beat for more 3 seconds, just until is incorporated. Gently, fold in the whipped egg whites, DO NOT OVERMIX.
4. Bake for about 20 minutes or just until a toothpick is inserted comes out clean. Let cool over a rack and decorate as you want with whipped cream, buttercream or your favorite frosting: chocolate, vanilla, orange... All goes well.
Tips: To variable and give a delicious smell to the cupcakes, use passion fruit juice instead the orange juice.
Makes 24 small cupcakes.
Postado por Priscilla às 11:03 AM