Lemon Chiffon Cupcakes with Coconut/Lemon Frosting

Lemon Chiffon Cupcakes with Coconut/Lemon Frosting

Lemon chiffon is an amazingly light and fluffy cake due to the large number of egg whites that are added at the end, which makes them a great choice for summer when a more dense cake can be overwhelming. I made these for a coworker's last day, hence the fancy decorations and the need for a sturdy frosting, but you could almost definitely use a simple homemade whip cream to continue the light and airy theme.

Cupcakes:

7 eggs, separated

2 cups flour

1 1/2 cups sugar

1 tbsp baking powder

3/4 cup water

1/2 cup vegetable oil

4 tsp grated lemon peel (I used four lemons, but you can probably get away with two)

2 tsp vanilla

1/2 tsp cream of tartar (or 1 tsp lemon juice)

Preheat oven to 325 F.

Put egg whites in a metal bowl of a standing mixer to let come to room temp.

In a bowl, sift together flour, baking powder, and sugar. In another bowl, whisk egg yolks, water, oil, lemon peel, & vanilla. Add in dry ingredients and blend well.

Add cream of tartar or lemon juice to egg whites and beat until they reach stiff peaks (this is why I recommend a standing mixer; you can do it by hand but your arm will try to fall off). Fold egg whites gently into batter.

Fill cupcake tins about 3/4 full. Bake for 10 minutes, then turn, bake another 10 minutes.

Let cool.

Makes about 36.

Frosting:

1/2 cup (1 stick) butter

2-3 cups xxx sugar, sifted

Lemon variation:

1/4 cup lemon juice 

Coconut variation:

2 tsp coconut extract

1 tsp vanilla

2 tbsp milk

Make sure butter is at room temperature or slightly soft. Beat until creamy. Add in xxx sugar and wet ingredients. Beat until icing reaches desired consistency; should be firm enough to pipe. Add color if desired.

To combine:

When cupcakes are cooled, pipe a spiral of frosting on the tops of each. Decorate as desired. I used some edible gold stars and a strawberry garnish (not pictured) on the lemon frosting:

and edible spray paint on the coconut:

I have to say, as someone who is not the hugest fan of lemon, I think the coconut frosted cupcakes were better because the coconut balanced the lemon in the cupcake. Even using just lemon peel and juice, lemon-flavored things can have a very overwhelming and almost artificial lemon taste that I personally don't much care for. Obviously, if you are a lover of all things citrus, go for the double lemon!

Cupcakes adapted from TasteofHome.com

Icing by me.