Melon Chiffon Cupcakes

It seems like ages since I last made melon cupcakes and I could have made some when melons are in season or used the sweet Tuscan variety from TJ's even if it's a bit pricey.  Last night was mere capitulation to my six year old brat of a niece and her persistent begging and nagging for me to bake her red velvet cupcakes.  Really? Seriously?  The only reason why I can't eat that anymore is because I have a bad case of red velvet cupcake fatigue not from eating too much of it rather making them making them way too frequent for her.  I know she's like my "fan" but enough is enough! No red velvet cupcakes for now.  So she bargained for melon and that’s how these cupcakes came to be.

I used the combination of cantaloupe and honey dew melon flavorings and Madagascar vanilla and the result:  not bad considering I didn't use fresh cantaloupe or honey dew melon.  It has a subtle melon flavor which goes well with the fluffy and tender texture of the cupcakes.  Served with a dusting of sifted powdered sugar, my little fan is happy and content with her loot.  She'll have her cupcake fix for a couple of days.  

MELON CHIFFON CUPCAKES

Ingredients:

7 eggs, separated

2 cups all-purpose flour

1-1/2 cups sugar

3 teaspoons baking powder

pinch of salt

scant cup of water

1/2 cup canola oil

2 tsp melon oil extract

2 tsp McCormick Melon Flavor - this gives the batter the cantaloupe melon color

2 teaspoons Madagascar vanilla 

1/2 teaspoon cream of tartar

Directions:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, melon flavorings and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter.

Gently spoon into an ungreased baking paper cups about 3/4 full.  Bake on the lowest oven rack at 325° for 25-27 minutes or until cake springs back when lightly touched. 
Transfer into cooling racks to cool completely.
Serve with a dusting of sieved powdered sugar.  

These light and airy cupcakes will definitely please you or anyone--- even if  you're over six years old!