Page 84 - Cupcakes

LEMON CHIFFON CUPCAKES

WITH A FROSTY LEMON GLAZE

• • • • •

Chiffon cakes were all the rage 30 to 40 years ago, and this seemingly retro cake
deserves another chance in the spotlight. Chiffons, which contain beaten egg
whites, are light as angels, and because they also contain egg yolks, oil, and in
this recipe, lemon yogurt, they are moist like sponge cakes. Such light but noble
cupcakes need just a gossamer but frosty glaze of fresh lemon juice and sugar.

MAKES 20 TO 22 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 25 MINUTES

BAKING TIME: 20 TO 24 MINUTES

ASSEMBLY TIME: 5 MINUTES

22 paper liners for cupcake pans (2½-inch size)
5 large egg whites

½ teaspoon cream of tartar
1 package (18.25 ounces) plain lemon cake mix

6 ounces (¾ cup) lemon yogurt (see “the Cupcake Doctor says”)
½ cup vegetable oil

3 large egg yolks
2 tablespoons pure lemon juice

1 teaspoon grated fresh lemon zest
Frosty Lemon Glaze (page 351)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 22