Vanilla Chiffon Cupcakes

Vanilla Chiffon Cupcakes


Eggs 2

Milk 35g

Vegetable oil 25g

Cake flour 32g

Cornstarch 5g

Sugar 25g

Lemon juice a few drops

Vanilla Extract 3g


In a bowl, mix milk and vegetable oil until well combined. Add in cake flour and cornstarch, whisk until smooth. In another bowl, separate the eggs. Add the egg yolks into the batter, whisk until smooth. Add lemon juice and sugar into egg white, and use a hand mixer, beat in low speed until the sugar dissolve, then in a medium or high speed, beat until it forms soft peaks. Take a scoop of whipped egg white to fold into the batter. Pour all the batter back into the whipped egg white, and fold the egg white into the batter. Get the cupcake liners ready (about 8 of them), scoop the batter in and give the cake pan one tap or two. Preheat the oven to 266(130), bake for 40 minutes then set the oven to 302(150), bake for another 15 minutes. Let the cupcakes cool on the cooling rack.



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