Chiffon Cupcake Recipe
Chiffon Cupcake Recipe are light, airy, and moist treats made by folding whipped egg whites into a smooth batter. This recipe combines cake flour, eggs, sugar, oil, and subtle flavors like vanilla and lemon juice. The result is a delicate cupcake with a soft texture, perfect for enjoying plain or with simple toppings.
Equipment
- Mixing bowls (2 large, 1 medium)
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Cupcake pan
- Paper cupcake liners
- Rubber spatula
- Cooling rack
Ingredients
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs separated (yolks and whites)
- 1 cup granulated sugar divided
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup water
- 35 g sweetened condensed milk
- 5 g freshly squeezed lemon juice
- ¼ teaspoon cream of tartar
Instructions
Step 1: Get Everything Ready
- Start by preheating your oven to 325°F (163°C). Line a cupcake tray with paper liners so it’s ready for the batter.
Step 2: Mix The Dry Ingredients
- In a large bowl, sift together the cake flour, baking powder, and kosher salt. Once combined, set it aside for later.
Step 3: Make The Egg Yolk Mixture
- In a separate large bowl, whisk the egg yolks with ½ cup of sugar, vegetable oil, vanilla extract, water, condensed milk, and lemon juice. Whisk until the mixture is smooth and slightly thick.
Step 4: Combine Wet And Dry
- Slowly add the dry ingredients into the egg yolk mixture. Stir gently until everything is well combined and smooth. Try not to over mix just enough to get rid of any lumps.
Step 5: Whip The Egg Whites
- In a clean mixing bowl (make sure there’s no grease or moisture), beat the egg whites with the cream of tartar until they start to get frothy. Gradually add the remaining ½ cup of sugar and keep beating until you get stiff peaks this usually takes about 4 to 5 minutes.
Step 6: Fold It All Together
- Add about one third of the whipped egg whites (meringue) to your batter. Gently fold it in this helps lighten the batter. Then carefully fold in the rest of the meringue in two parts. Use a spatula and light folding motions to keep the batter airy and fluffy.
Step 7: Fill The Liners
- Spoon the batter into your cupcake liners, filling each about three-quarters full. Smooth out the tops if needed.
Step 8: Bake
- Pop the tray into your preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick it should come out clean when they’re ready.
Step 9: Let Them Cool
- Take the cupcakes out of the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and let them cool completely before serving or decorating.