Vanilla Chiffon Cupcakes

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58C2779A 693E 49AF 862A 3EBD2C8ECBD4.00 00 00 10.Still001 结果 pinit
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Vanilla Chiffon Cupcakes

Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year

Description

Vanilla Chiffon Cupcakes are a delightful variation of the classic chiffon cake, presented in individual servings that are perfect for parties and gatherings. These cupcakes combine the light, airy texture of chiffon cake with the sweet, fragrant flavor of vanilla, making them a versatile and crowd-pleasing dessert.

The batter for Vanilla Chiffon Cupcakes is made with flour, sugar, eggs, and a generous amount of vanilla extract. The use of vanilla extract gives the cupcakes their characteristic sweet and aromatic flavor. The batter is whipped to incorporate air, resulting in a light and fluffy texture.

The cupcakes are baked until golden and springy to the touch. Once cooled, they can be topped with a variety of frostings and decorations. Popular choices include vanilla buttercream, whipped cream, or a simple dusting of powdered sugar. Fresh fruit or edible flowers can also be used to garnish the cupcakes, adding a touch of elegance.

Vanilla Chiffon Cupcakes are celebrated for their lightness and delicate flavor. The combination of the airy chiffon cake and the sweet vanilla makes them a favorite for any occasion. They are perfect for serving at birthday parties, baby showers, or afternoon tea, offering a delightful treat that is both sophisticated and satisfying.

Ingredients

Cooking Mode Disabled

Instructions

  1. In a bowl, mix milk and vegetable oil until well combined. Add in cake flour and cornstarch, whisk until smooth.

  2. In another bowl, separate the eggs.
  3. Add the egg yolks into the batter, whisk until smooth.
  4. 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.
  5. Take a scoop of whipped egg white to fold into the batter.
  6. Pour all the batter back into the whipped egg white, and fold the egg white into the batter.
  7. Get the cupcake liners ready (about 8 of them), scoop the batter in and give the cake pan one tap or two.
  8. Preheat the oven to 266℉(130℃), bake for 40 minutes then set the oven to 302℉(150℃), bake for another 15 minutes.
  9. Let the cupcakes cool on the cooling rack.

Note

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

Keywords: chiffon cupcakes, vanilla chiffon cupcakes, soft cake
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