Lemon Chiffon Cupcakes

It's the holiday season and lately it seems that there are sweets everywhere that I look.  Perhaps it's not so much the quantity of sweets as much as it is a weight issue.  (Not my weight - although that's getting heavier this season too.) Thick slices of heavy fruitcakes and rich, dense chocolate fudge are wonderful but they're starting to weigh me down.  If you're feeling the need to lighten things up this holiday season, you might want to opt for a batch of lemon chiffon cupcakes.  They're light and fluffy and they definitely won't weigh you down.

Lemon Chiffon Cupcakes
3 eggs, separated
1 cup flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water
1/4 cup oil
2 teaspoons lemon zest
1 teaspoon vanilla
1/4 teaspoon cream of tartar

Let eggs stand at room temperature for 30 minutes.  Combine flour, sugar, baking powder and salt.

 

Whisk together egg yolks, water, oil, lemon zest and vanilla.







Add to dry ingredients.

 

 Beat egg whites and cream of tartar until stiff.

 

Fold into batter.




 


Scoop into lined baking cups.

 
Bake 18 minutes at 350.

Meringue
8 egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons lemon juice





Place egg whites, sugar and cream of tartar in mixer bowl.  Place over a pot of simmering water on stove.
















Whisk constantly until sugar melts and mixture is warm to the touch. (4-5 minutes)






Transfer bowl to mixer and whisk gradually increasing speed from low to high for 5-7 minutes.  Add lemon juice and pipe onto cupcakes. 

Use a torch to brown the edges of the meringue.

 

Decorate each with a small lemon wedge.

I took a batch of these cupcakes to a party a few months ago and they were a big hit.  They're really a perfect dessert - any time of year.

Ciao!



Lemon Chiffon Cupcakes
3 eggs, separated
1 cup flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water
1/4 cup oil
2 teaspoons lemon zest
1 teaspoon vanilla
1/4 teaspoon cream of tartar

Let eggs stand at room temperature for 30 minutes.  Combine flour, sugar, baking powder and salt.  Whisk together egg yolks, water, oil, lemon zest and vanilla.  Add to dry ingredients.  Beat egg whites and cream of tartar until stiff.  Fold into batter.  Scoop into lined baking cups.  Bake 18 minutes at 350.