Lemon Chiffon Cupcakes

posted here for safe keeping

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• 3  cups cake flour
• 2  teaspoons baking powder
• 1  cup sugar, divided
• 4  large  egg yolks
• 1  cup  vegetable oil
• 1  cup water
• 1⁄2 teaspoon vanilla extract
• 1  lemon, whole zest
• 4  large  egg whites

Directions

1. Preheat the oven to 375°F Place paper cupcake inserts inside cupcake pan.
2. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
3. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
4. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
5. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
6. Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
7. Divide the batter evenly among the prepared cups.
8. Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
9. Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.