Hi Lykkers! Today, we're diving into an irresistible recipe for fluffy, moist cupcakes made from an 8-inch chiffon cake. This recipe was created to satisfy my little daughter's cravings for cupcakes.
So, if you're in the mood for something sweet and easy, this one's for you!
Ingredients You'll Need
To make 8-inch cupcakes, you'll need:
• 5 eggs (around 60 grams each)
• 25g granulated sugar (for the egg yolks)
• 40g corn oil (or any other neutral oil)
• 40g fresh milk (or water)
• 85g low-gluten flour (also called cake flour)
• 50g granulated sugar (for the egg whites)
Note: This recipe should make about 12 cupcakes in medium-sized paper cups.
Preparing the Egg Yolks and Mixture
Start by separating the egg yolks from the egg whites. It's important to be gentle during this process to avoid getting any egg yolk in the egg whites (which will prevent the whites from whipping properly). If you're unsure, use an egg separator. Once you've got the yolks in one bowl, add 25g of sugar.
Next, add 40g of corn oil to the yolks. You can also use other oils like soybean or canola oil, but avoid oils with a strong flavor like peanut or sesame oil. After that, pour in 40g of fresh milk (if you don't have milk, water works too). Mix everything together with a hand whisk until it's well combined.
Now, sift 85g of low-gluten flour into the yolk mixture. Sifting ensures no lumps, so make sure to sift slowly and stir as you go. Once the flour is added, continue mixing in a Z-shape motion to get a smooth batter.
Whipping the Egg Whites
For the egg whites, use a clean, dry bowl and an electric whisk to whip them until they start forming large bubbles. Gradually add the remaining 50g of sugar in three batches. Continue beating after each addition of sugar. You can add a few drops of lemon juice or vinegar at this stage to help stabilize the egg whites and reduce any eggy smell.
You'll know the whites are ready when you lift the whisk and the peaks stand firm and don't collapse. A quick test: If you flip the bowl upside down, the whipped egg whites shouldn't fall out (but don't try this at home if you're not confident!).
Combining the Mixtures
Now comes the fun part—folding the egg whites into the egg yolk batter. Start by adding about one-third of the egg whites into the yolk mixture. Use a spatula to gently fold the mixture together, making sure not to deflate the egg whites. Once it's mixed, pour the rest of the egg whites in and continue folding carefully.
This part is crucial, as you want to maintain the fluffiness of the egg whites. A good tip is to fold the mixture like you're stirring a salad, ensuring it's fully combined without losing air.
Baking Time
Preheat your oven to 150°C (about 300°F) for 5 minutes. Meanwhile, prepare your cupcake liners. Fill each paper cup about 8-9 parts full with the batter. To make this easier, use a piping bag or a plastic sandwich bag with the tip cut off.
Place the filled cups on the middle rack of your preheated oven. Bake at 150°C for about 50 minutes. If you're concerned about cracking, you can bake the cupcakes in two stages: first, at 130°C for 25 minutes, then raise the temperature to 150°C for the remaining 25 minutes.
Tip: Every oven is a bit different, so keep an eye on the cupcakes while they bake. If you're making this for the first time, check on them towards the end to avoid burning.
The Final Step
Once the cupcakes are done, you'll notice they've puffed up beautifully. Take them out of the oven and gently tap them to release any steam. Let them cool on a wire rack. For the best results, flip them upside down to cool, which helps prevent them from shrinking.
Now, your soft and fluffy 8-inch chiffon cake cupcakes are ready to be enjoyed! Serve them with a cup of tea or coffee, and you've got a perfect snack for any time of the day.
Tips and Troubleshooting
• Egg Whites: Make sure the bowl and whisk are free of any oil or water. This will help your egg whites whip to perfection.
• Egg Size: If you use smaller eggs, you may need to add an extra egg to balance the recipe.
• Oil Selection: Use a mild-flavored oil like corn or soybean oil for the best result. Avoid strong-flavored oils like peanut or sesame oil.
• Sugar: For the smoothest texture, use superfine sugar or powdered sugar for the egg whites.
• Baking Temperature: Different ovens have different temperature ranges. Keep an eye on your cupcakes to avoid over-baking.
Now, it's your turn, Lykkers! Have you tried making cupcakes at home before? Let me know how yours turn out, or if you have any questions about the recipe. Happy baking!
SOFT CHIFFON CUPCAKE RECIPE | HOW TO MAKE CHIFFON CUPCAKE
Video by My Simple Recipe
