According to this recipe, you will get 48 miniature cupcakes – enough to treat a large company of exquisite pastries made of lemon chiffon biscuit. Dough for chiffon the biscuit is mixed in vegetable oil, which makes baking very moist and without additional impregnation, and on beaten egg squirrels – they give sponge cake splendor and lightness. Mix in beaten dough whites very carefully, but evenly, so that the dough remained airy. Ready-made cupcakes will certainly cool in forms, placing them on supports to circulate air from below. it prevents falling chiffon biscuit. Top the lemon muffins icing with grains of sugar, and when it hardens, sugar will be overflow with crystals on the surface of the cake and forms a sensation спонжа. 
Time: 2 час. 35 minutes Difficulty: easy Quantity: 48 cupcakes Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- Protein 4 large eggs, room temperature
- 1/4 tsp tartar
- 200 gr. sugar divide
- 120 gr. premium flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 80 ml vegetable oil
- 3 large egg yolks
- 2 tsp finely grated lemon zest
- 6 tbsp. l freshly squeezed lemon juice
Glaze
- 265 gr. sugar divide
- Juice 3 Lemons
Recipes with similar ingredients: premium flour, lemon juice, tartar, eggs
Recipe preparation:
- Preheat the oven to 180 ° C.
- Beat egg whites with tartar until foam, then gradually add 100 g. sugar, whipping proteins until medium peaks form on a raised whisk.
- Sift flour into a separate bowl, remaining 100 g. Sahara, baking powder and salt. Add vegetable oil, egg yolks, lemon zest and juice, then beat at high speed for about 3 minutes with a hand or stationary mixer with a whisk nozzle until get a thick, pale mixture, increased in volume by almost twice.
- Using a whisk, mix a third of the whipped proteins into the dough, mix, then mix in the remaining two-thirds of the proteins and mix until smooth.
- To make tins, take 24 eggs, and break each at the base, pour the contents into molds and freeze to other recipes. Fill the pastry bag with dough (without tip) or use two spoons to lay out the dough in blanks laid in a 24-cell cake pan.
- Bake mini muffins for 16-18 minutes, until a toothpick will come out with a few crumbs. Then cool the cupcakes, and bake the next batch.
- To prepare the icing, mix 200 gr. sugar and lemon juice and heat over medium heat until sugar it will dissolve and the mixture will not begin to boil. Remove the pan from the stove and set aside to cool for 15 minutes.
- Mix the remaining sugar into the syrup (this will create a crystalline effect when the frosting hardens). Before pouring cupcakes with icing, tap on the shell and take out the cupcakes.
- Pour lemon glaze over chiffon muffins with a spoon or copiously grease them with a cooking brush so that the tops and sides of the cupcakes are completely coated with syrup. Decorate each mini cupcake as desired bento style. Leave cupcakes for at least 2 hours to frosting frozen and serve or fold into an airtight container. Chiffon mini cupcakes can be stored for 2 days in airtight container at room temperature.
