These light and airy chiffon cupcakes are perfect for those who love a soft, melt-in-your-mouth dessert. Made with a delicate blend of egg yolks, whipped egg whites, and a hint of vanilla and lemon, these cupcakes are slightly sweet with a tender crumb. The unique baking method, with gradual increases in temperature, ensures the perfect rise and texture. These chiffon cupcakes are ideal for any occasion, whether you’re hosting a party or just craving a light dessert.
Why You’ll Love This Recipe:
These chiffon cupcakes are ultra-fluffy and soft, with just the right amount of sweetness from condensed milk. The combination of whipped egg whites and cake flour gives them a cloud-like texture that’s hard to resist. They’re also easy to make and versatile, allowing you to enjoy them plain or with your favorite toppings like whipped cream, fruit, or a dusting of powdered sugar. The cupcakes are a perfect light dessert for those who want something sweet but not overly rich.
Perfect Occasion:
These chiffon cupcakes are perfect for any gathering, from casual brunches to elegant dinner parties. They’re light enough to serve as a dessert after a heavy meal or as a delightful treat with afternoon tea or coffee. Their delicate flavor and texture also make them great for special occasions, such as baby showers or birthdays, where you want a dessert that looks as good as it tastes.
Decoration Tips:
For a beautiful presentation, top the chiffon cupcakes with a dusting of powdered sugar or a swirl of whipped cream. You can also add fresh fruit, such as berries or a slice of lemon, to enhance the fresh, light flavor. If you’re feeling extra indulgent, drizzle a bit of honey or condensed milk over the top for added sweetness.
Ingredients (for 12 cupcakes):
- 4 eggs, separated
- 45g vegetable oil (about 3 tbsp)
- 35g condensed milk (about 2 tbsp + 1 tsp)
- 50g cake flour (about ⅓ cup + 2 tsp)
- 30g granulated sugar (about 2 tbsp)
- 5g lemon juice (about 1 tsp)
- 5g vanilla extract (about 1 tsp)
Instructions:
- Prepare the Wet Ingredients:
In a medium bowl, whisk together the vegetable oil and condensed milk until fully incorporated. Add the egg yolks and mix well. Sift in the cake flour and stir until the batter is smooth and well combined. - Make the Meringue:
In a clean bowl, beat the egg whites with the lemon juice, vanilla extract, and granulated sugar until soft peaks form. - Combine the Mixtures:
Gently fold 1/3 of the meringue into the egg yolk mixture to lighten it. Then, carefully fold the yolk mixture back into the remaining meringue until just combined. Be careful not to overmix, as you want to keep the batter light and airy. - Prepare the Oven and Muffin Tin:
Preheat the oven to 110℃ (230℉). Line a 12-cup muffin tin with paper liners. Pour the batter into the prepared muffin cups, filling each ¾ full. Tap the tray gently to release any large air bubbles, and use a toothpick to pop any that rise to the surface. - Bake:
Bake the cupcakes at 110℃ (230℉) for 20 minutes, then increase the temperature to 130℃ (266℉) and bake for another 30 minutes. Finally, increase the temperature to 145℃ (293℉) and bake for an additional 5-6 minutes until the tops are golden and a toothpick inserted into the center comes out clean. - Cool and Serve:
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before serving. Enjoy!
