cat lover
05-09-2007, 08:43 AM
These are great! Helps me use up those eggs too! LOL The recipe came from about.com
1/2 cup cake flour
2/3 cup powdered sugar
6 large egg whites (about 3/4 cup plus 2 tablespoons)
1/8 tsp salt
3/4 tsp cream of tartar
1/2 cup granulated sugar
3 tsp finely grated orange zest
1/2 tsp vanilla
Line 18 muffin cups with paper muffin cups. Sift the flour and powdered sugar together 3 times and set aside. In a large mixing bowl whisk egg whites with the salt till frothy. Add the cream of tartar and continue beating to soft peaks.Add granulated sugar 1 tablespoon at a time, beating till stiff peaks form. Fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3 and then finish with remaining mixture. Gently fold in the orange zest and vanilla. Using a large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes or lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.
Frost with Orange Frosting
3 egg whites, room temperature
3/4 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
3 teaspoons finely grated orange zest
1/2 teaspoon orange flavoring (you can use vanilla, but I like the extra orange flavor)
Have egg whites at room temperature in a mixing bowl. In a 1 qt saucepan, combine sugar, corn syrup, and water. Put lid on pan leaving slightly ajar, and bring to a boil over medium heat. Remove cover and continue boiling without stirring until a drop from the end of a spoon spins a thread about 6" long. Try a few drops at a time. Cook to about 242 degrees. Just before the syrup is ready, begin beating egg whites. Beat till soft peaks form. When syrup is ready, slowly pour the hot syrup in a thin stream into the egg whites while you continue beating on high speed. A stand mixer works well, but use caution, the syrup is very hot!
1/2 cup cake flour
2/3 cup powdered sugar
6 large egg whites (about 3/4 cup plus 2 tablespoons)
1/8 tsp salt
3/4 tsp cream of tartar
1/2 cup granulated sugar
3 tsp finely grated orange zest
1/2 tsp vanilla
Line 18 muffin cups with paper muffin cups. Sift the flour and powdered sugar together 3 times and set aside. In a large mixing bowl whisk egg whites with the salt till frothy. Add the cream of tartar and continue beating to soft peaks.Add granulated sugar 1 tablespoon at a time, beating till stiff peaks form. Fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3 and then finish with remaining mixture. Gently fold in the orange zest and vanilla. Using a large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes or lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.
Frost with Orange Frosting
3 egg whites, room temperature
3/4 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
3 teaspoons finely grated orange zest
1/2 teaspoon orange flavoring (you can use vanilla, but I like the extra orange flavor)
Have egg whites at room temperature in a mixing bowl. In a 1 qt saucepan, combine sugar, corn syrup, and water. Put lid on pan leaving slightly ajar, and bring to a boil over medium heat. Remove cover and continue boiling without stirring until a drop from the end of a spoon spins a thread about 6" long. Try a few drops at a time. Cook to about 242 degrees. Just before the syrup is ready, begin beating egg whites. Beat till soft peaks form. When syrup is ready, slowly pour the hot syrup in a thin stream into the egg whites while you continue beating on high speed. A stand mixer works well, but use caution, the syrup is very hot!