Chiffon cupcakes are a tasty twist on the classic chiffon cake, known for their light and airy texture. These cupcakes are made with a combination of whipped egg whites and vegetable oil, which makes them especially fluffy and moist. Perfect for any occasion, chiffon cupcakes can be customised with your favourite flavours and frostings. Whip up a batch of these delicate treats and watch them become the star of your next gathering!

Tip #1

Temperature Consistency: Ensure all ingredients, especially eggs and milk, are at room temperature to achieve a smoother blend and more even baking.

Tip #2

Gentle Folding: Use a folding technique rather than stirring when combining the meringue and batter to retain as much air as possible.

Tip #3

Oven Watch: Do not open the oven door during the initial baking time to prevent the temperature from dropping, which can cause the cupcakes to collapse.

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Chiffon Cupcakes

Preparation: 20 minutes | Baking: 40 minutes

Serves: 12 cupcakes

Ingredients

Cake Batter:

4 egg yolks
1/4 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
1 cup cake flour
1/3 cup white sugar
1 tsp baking powder
1/4 tsp salt

Meringue:

4 egg whites
1/2 tsp lemon juice (or cream of tartar or vinegar)
1/2 cup white sugar

Preparation

Set the oven to 130°C (266°F) with the upper and lower heat setting.
Mix Wet Ingredients: In a large bowl, whisk together the egg yolks, vegetable oil, milk, and vanilla extract until the mixture is light and creamy.
Sift together the cake flour, white sugar, baking powder, and salt directly into the wet ingredients. Gently fold with a spatula until just combined to avoid over-mixing.
In a clean, dry bowl, beat the egg whites with lemon juice using an electric mixer until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.
Carefully fold the meringue into the batter using a spatula, ensuring not to deflate the mixture. Mix until just incorporated.
Line a cupcake pan with 12 liners. Fill each liner 3/4 full with the batter. Bake for 25-30 minutes at 130°C, then increase the temperature to 150°C (302°F) and bake for an additional 10 minutes, or until the tops are golden brown and a toothpick inserted comes out clean or with few dry crumbs.