Orange Chiffon Cupcakes

These light, moist chiffon cupcakes have a zesty hit of citrus. To bump up the orange flavour even more, add 2 teaspoonfuls of orange liqueur to the cream before whipping it for the garnish.

MAKES: 12 cupcakes

PREP TIME: 30 minutes

COOKING TIME: about 20 minutes

INGREDIENTS:

CUPCAKES

• 1 cup plus 2 Tbsp all-purpose flour
• 2 Tbsp finely grated orange zest
• 1 ½ tsp baking powder
• ¼ tsp ground cardamom
• ¼ tsp fine sea salt
• 2 ½ cups granulated sugar
• 4 large eggs
• ¼ cup freshly squeezed orange juice
• ¼ cup unsalted butter, melted

TOPPING

• 1 cup whipping cream (35%)
• 1 Tbsp icing sugar

INSTRUCTIONS:

1. Preheat the oven to 350ºF. Grease the wells of a muffin pan, then set aside.
2. For the cupcakes, whisk together the flour, orange zest, baking powder, cardamom, and salt in a large bowl.
3. In a medium bowl, whisk together the sugar, eggs, orange juice, and melted butter.
4. Add the egg mixture to the flour mixture and whisk just until smooth.
5. Fill the wells of the muffin pan about two-thirds full with batter.
6. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the center of a cupcake comes out clean, about 20 minutes.
7. Let the cupcakes cool completely in the pan on a wire rack.
8. Run a knife gently around the edge of each cupcake, then remove them from the pan to the rack to cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)
9. For the topping, whip the cream and icing sugar in a medium bowl until the cream holds stiff peaks.
10. Using an offset spatula or a piping bag, swirl the whipped cream on top of the cupcakes.
11. Serve immediately.