Mini Chiffon Cupcakes

Mini Chiffon Cupcakes


25g milk

25g vegetable oil

35g cake flour

0.5g salt

25g granulated sugar

3 eggs (small eggs, about 55g each with shell)

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 the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk until well combined. Add in cake flour, salt, egg yolks, and mix well. Set aside.
  3. Line the mini cupcake tin with mini cupcake liners. Preheat the oven to 266(130).
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until stiff peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Transfer the batter into a piping bag. Fill each cupcake liner with batter. Send into the oven and let bake for 30 minutes. Let the cupcakes cool down and serve.
Back to blog

Baking Tools

1 of 22