Mini Chiffon Cupcakes
Mini chiffon cupcakes are light, airy, and customizable treats perfect for any occasion. Their versatile flavors and light texture make them a delightful dessert option for all to enjoy.
Ingredients
Prepare the Egg Yolk Mixture
- In a mixing bowl add 3 large egg yolks. Pour in 3 tbsp of vegetable oil, 3 tbsp of milk, and 1 tsp of vanilla essence. Use a whisk to combine the ingredients thoroughly. Then, add ½ cup of cake flour and 1 tbsp of cornstarch to the mixture. Whisk again until the texture is smooth and well-blended.
Strain the Mixture
- Place a strainer over an empty bowl and pour the cake mixture through it. Use a spatula to gently stir and push the mixture through the strainer ensuring any lumps are removed and the batter is smooth.
Prepare the Egg White Mixture
- In another bowl add 3 large egg whites. Add ¼ tsp of vinegar to the egg whites. Using an electric mixer, beat the egg whites until they become foamy. Gradually add ¼ cup of sugar in two stages: first, add half of the sugar, beating until well combined, then add the remaining sugar and continue beating until the mixture is creamy and firm peaks form.
Combine the Mixtures
- Take a small portion of the creamy egg white mixture and gently fold it into the egg yolk mixture using a spatula until combined. Pour the remaining egg white mixture into the egg yolk mixture and gently fold with a spatula until just combined being careful not to over-mix to maintain the batter's lightness.
Bake, Cool, and Enjoy!
- Line the cupcake tray with parchment paper. Pour the batter into the cupcake holes filling each about ⅔ full. Gently tap the tray on the counter to release any air bubbles. Preheat the oven to 130°C (265°F) and bake for 30 minutes, then increase the temperature to 150°C (300°F) and bake for an additional 5-10 minutes.
- Once baked remove the tray from the oven and allow the cupcakes to cool in the tray for a few minutes. When fully cooled, enjoy your delicious, freshly baked vanilla chiffon cake!