These Chiffon Cupcakes are fluffy and soft. The delicate texture of cupcakes simply melts in your mouth. Chiffon cupcakes are perfect for any occasion. You can take this dessert with you to work or for a walk. And don’t forget to add a cup of aromatic coffee or tea to the muffins. Making chiffon cupcakes is very simple.
Recipe Ingredients
Cake flour – the basis of the recipe. If you want to make gluten-free cupcakes, try using rice flour instead of cake flour.
Milk – regular cow’s milk.
Vegetable oil – I used refined sunflower oil. Instead, you can take any odorless vegetable oil.
Vanilla extract – will give the cupcakes a magical taste.
Sugar – regularly refined. The cupcakes didn’t turn out very sweet. Perhaps you like it sweeter. In this case, add a little more sugar.
Eggs – we will use the white and yolk of each egg separately from each other
How to make Chiffon Cupcakes
First, place paper liners in the mold cells. Then pour room temperature vegetable oil and milk into a bowl. Next, use a hand whisk to whisk the milk and butter until the ingredients are combined.
Then add cake flour to the liquid ingredients and mix again with a whisk. Add the yolks to the resulting mass and mix until smooth. Set the bowl aside now we will make the meringue.
Place the whites in another bowl. Then add lemon juice and start beating with a mixer. First, beat the egg whites at high speed. When foam forms, add vanilla extract, half the sugar and continue beating. Next, add the remaining sugar and reduce the mixer speed.
Beat the whites until stiff peaks form. If you tilt the bowl a little, the whites should not slide down the walls.
Add a third of the meringue to the flour mixture and stir with a spatula until smooth. Then pour the flour mixture into the remaining meringue and stir gently with a silicone spatula until smooth.
Distribute the resulting mass among the cells of the mold. Fill the cells approximately 80%. Place the pan in an oven preheated to 140°C / 284°F and bake for 40 – 45 minutes. Then increase the temperature to 160°C / 320°F and bake for 7 – 10 minutes.
Remove the finished cupcakes from the pan and cool on a wire rack. When the chiffon cupcakes have cooled down, treat yourself and your loved ones to this delicious dessert.
Share the recipe with your friends. Write comments, I’m interested in your opinion.
Enjoy!
Be healthy and love yourself!
Chiffon Cupcakes Recipe
Course: Recipes6
servings20
minutes1
hour15
minutes255
kcalIngredients
1/4 cup + 1 tablespoon (50g / 1.8oz) cake flour
3 tablespoons (45g / 1.6oz) milk
1,5 tablespoons (22g / 0.8oz) refined sunflower oil
1 teaspoon vanilla extract
2 eggs (1 egg 60g)
1/2 teaspoon lemon juice
1 tablespoon (20g / 0.7oz) sugar
Instructions
- Pour vegetable oil and milk into a bowl. Mix the ingredients with a hand whisk.
- Add cake flour and stir until smooth.
- Add the yolks to the flour mixture and whisk until smooth.
- Pour egg whites and lemon juice into another bowl. Start beating the egg whites at high speed.
- When bubbles appear, add vanilla extract and half the sugar to the whites and continue beating.
- Reduce the mixer speed and add remaining sugar. Beat the egg whites until stiff peaks form.
- Add 1/3 of the meringue to the flour mixture and stir slowly with a silicone spatula.
- Pour the flour mixture with the whites into the remaining meringue and stir until smooth.
- ill the yin cells 80% with dough. Place the pan in a preheated oven and bake for 40 – 45 minutes at 140°C / 284°F. Then increase the temperature to 160°C / 320°F and bake for 7 – 10 minutes.
- Cool the finished cupcakes on a wire rack to room temperature.
Recipe Video
Notes
- Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
- Muffin tin for 6 cells and paper liners.
- Store Chiffon Cupcakes in a tightly sealed container in the refrigerator for up to 3 days.
