Chiffon Cupcakes

Chiffon Cupcakes

Chiffon Cupcakes


50g milk

35g vegetable oil

45g cake flour

5g cornstarch

3 eggs

1g salt

40g granulated sugar

5g lemon juice

5g vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, separate three eggs. Keep the egg white bowl cool in the fridge.
  2. In another bowl, mix well vegetable oil and milk, sift in cake flour, add in 3 egg yolks and mix well. Set aside.
  3. Preheat the oven to 266℉(130℃). Prepare 8 cupcake liners.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, salt, cornstarch and sugar; use a hand mixer to beat until it forms soft peaks. Gently fold the whipped egg white into the batter until just combined. Transfer the batter into a piping bag, and fill the cupcake liners with batter.
  5. Send into the oven to bake for 35 minutes, turn the heat to 293℉/145℃ and let bake for another 15 minutes or until golden brown. Take the cupcakes out of the oven right away, let cool then serve.
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