Orange Chiffon Cupcakes with Meringue Buttercream

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Fantastic cupcakes!

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I was expecting greatness. This recipe did not deliver! There was enough frosting to frost about 10 dozen cupcakes. What a waste!

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The cupcakes came out wonderful. It was so light and airy...perfect. I thought it was full of flavor. The orange really came through. I did not make the buttercream to go along instead i did an orange flavored icing for it. Will make this again.

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I made this cake as a 10 inch round cake instead of cupcakes for my husband's birthday. It had a nice light, sponge cake texture, but not a lot of orange flavor. In fact there was almost no orange flavor. I brushed it with a Grand Marnier simple syrup and covered only the top of the cake with buttercream lightly flavored with orange extract. That helped with the orange flavor a bit, although the buttercream gave it a slightly artificial orange flavor. Next time, i think I will add a bit of orange extract to the batter itself (in addition to the zest and liquer. I also filled this with Emeril's blueberry sauce from his Blueberry Mascarpone Crepes recipe on this site. Very tasty.

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I enjoy baking and am usually pretty hard on myself, trying to figure out ways to make it better next time. I don't think these could've been much better. The cake was EXCELLENT; light, fluffy, but it didn't feel like you were eating air. It was GOOD cake. The frosting was yummy, though I might do a little less butter, but that's just my taste. These were the perfect choice for the baby shower I made them for and look forward to having another reason to make them! I loved these!

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We made these for our Easter dinner dessert this year. The cupcakes turn out moist and very tender. This was my second time making a meringue buttercream and this one turned out much better than my last (from a different recipe. The key, at least for me, is to cook the sugar syrup just enough. My prior attempt I cooked it too long and much of it hardened on the sides of the bowl and the beaters rather than incorporating into the meringue. I used a candy thermometer to cook it to 240 degrees (as noted in another recipe and that worked well with this. Turned out light and fluffy and just the right amount of orange flavor. Yummy!

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The cupcakes were simple enough to make, but I couldn't get the buttercream icing to be quite smooth enough, so I just flavored a white icing with orange extract. They were very tasty anyway.

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Everyone loved these cupcakes and wanted the recipe!!! I made vanilla sugar by combining 2 cups sugar with 1 tablespoon pure vanilla and let it dry out overnight. Delicious!!!

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Very Gooooooooooooooooooooddddddddd!!!!!