Chiffon Cupcakes
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
8
Prep Time
25 minutes
Cook Time
45 minutes
Calories
290
Join us in the kitchen as we whip up some incredibly light and airy Chiffon Cupcakes!
This step-by-step tutorial will guide you through the process of making the fluffiest cupcakes you've ever tasted.
Whether you're a beginner or a seasoned baker, this recipe is perfect for adding a touch of elegance to your dessert repertoire.
🧁 What You'll Learn:
- How to properly separate eggs for the best rise.
- The importance of sifting dry ingredients.
- Techniques for achieving soft peaks with egg whites.
- Tips for folding ingredients to maintain airiness in the batter.
- The best baking temperatures for perfect golden tops.
Ingredients
- Milk: 50g
- Vegetable Oil: 35g
- Cake Flour: 45g (low protein, 7-9% protein, not self-rising)
- Cornstarch: 5g
- Eggs: 3 (separated)
- Salt: 1g
- Granulated Sugar: 40g
- Lemon Juice: 5g
- Vanilla Extract: 5g
- Mixing bowls
- Hand mixer
- Sifter
- Cupcake liners
- Piping bag
- Oven
- Cooling rack
Kitchen Tools Needed:
Directions
Prepare the Egg Mixture:
Separate the eggs, placing the whites in a bowl in the fridge to keep cool.
In another bowl, mix vegetable oil and milk. Sift in the cake flour.
Add the egg yolks to the flour mixture and mix until well combined. Set aside.
Preheat the Oven and Prepare Cupcake Liners:
Preheat the oven to 266°F (130°C).
Line a cupcake tray with 8 cupcake liners.
Whip the Egg Whites:
Take the chilled egg whites from the fridge.
Add lemon juice, vanilla extract, salt, cornstarch, and sugar.
Using a hand mixer, beat until soft peaks form.
Combine Mixtures and Bake:
Gently fold the whipped egg whites into the batter until just combined to keep the mixture light and airy.
Transfer the batter into a piping bag and evenly fill the cupcake liners.
Bake in the preheated oven for 35 minutes.
Increase the oven temperature to 293°F (145°C) and bake for an additional 15 minutes or until the cupcakes are golden brown.
Cooling:
Remove the cupcakes from the oven and let them cool on a cooling rack before serving.
Recipe Video
Recipe Note
Serving Suggestions:
- Enjoy these light and fluffy chiffon cupcakes as they are or topped with a dusting of powdered sugar or a dollop of whipped cream.
Storage Tips:
- Store the cooled cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These chiffon cupcakes are perfect for those who love a lighter, airier alternative to traditional cupcakes.
Enjoy the delightful texture and subtle flavors of these easy-to-make treats!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 290
- Protein
- 5 grams
- 5%
- Fat
- 15 grams
- 15%
- Carbs
- 33 grams
- 33%
- Sugar
- 20 grams
- 20%
- Fiber
- 1 grams
- 1%
