Description
This Vanilla Chiffon Cupcake recipe delivers light, airy, and fluffy cupcakes with a delicate vanilla flavor. Made by folding whipped egg whites into a soft batter, these cupcakes are perfect for any occasion and are easy to prepare using simple ingredients and baking at low temperatures to achieve the perfect chiffon texture.
Ingredients
Scale
For Egg Yolk Mixture
- 3 large-size Egg Yolks
- 3 tbsp / 45 ml Vegetable Oil
- 3 tbsp / 45 ml Milk
- 1 tsp / 5 ml Vanilla Essence
- ½ cup / 62 g Cake Flour
- 1 tbsp / 8 g Cornstarch
For Egg White Mixture
- 3 large-size Egg Whites
- ¼ tsp / 1 ¼ ml Vinegar
- ¼ cup / 50 g Sugar
Instructions
- Prepare Egg Yolk Mixture: Take a mixing bowl and place 3 large-sized egg yolks in it. Pour 3 tablespoons of vegetable oil, 3 tablespoons of milk, and 1 teaspoon of vanilla essence into the bowl. Use a whisk to mix everything until well combined. Add ½ cup of cake flour and 1 tablespoon of cornstarch to the egg yolk mixture. Whisk again until the texture becomes smooth.
- Strain The Mixture: Take an empty bowl and place a strainer on top of it. Pour the cake mixture through the strainer. Use a spatula to stir the mixture and gently push it through the strainer into the bowl below. This helps remove any lumps present in the mixture.
- Prepare Egg White Mixture: Take another bowl and place 3 large-size egg whites in it. Add ¼ teaspoon of vinegar to the egg whites. Using an electric beater, beat the egg whites until it becomes foamy. Gradually add ¼ cup of sugar in two parts. First, add half of the sugar and beat until well combined. Then pour the remaining sugar and beat until the mixture becomes creamy and firm peaks form.
- Combine Mixtures: Transfer a small amount of the creamy egg white mixture into the egg yolk mixture. Gently fold the mixture with a spatula until it gets combined. Pour the combined mixture into the remaining creamy egg white mixture. Use a spatula to mix until just combined. Avoid over-mixing to keep the batter light.
- Bake, Cool and Enjoy: Take a baking tray and line the cupcake holes with parchment paper. Pour the mixture into the baking pan, filling about ⅔ full. Lightly tap the pan on the counter to release any air bubbles. Preheat the oven to 130 degrees Celsius (265 degrees Fahrenheit), bake for 30 minutes, then increase temperature to 150 degrees Celsius (300 degrees Fahrenheit) and bake for another 5-10 minutes. After baking, remove the tray from the oven and let the cupcakes cool in the trays for a few minutes. Once completely cooled, enjoy your freshly baked delicious vanilla chiffon cupcakes!
Notes
- Make sure egg whites are at room temperature before whipping for better volume.
- Avoid over-mixing when folding the egg whites to keep the batter light and fluffy.
- You can test doneness by inserting a toothpick: it should come out clean.
- Adjust sugar quantity according to your desired sweetness level.
- Use fresh eggs for best results and stability in whipping.
- Allow cupcakes to cool completely before removing from the pan to prevent breakage.
Nutrition
- Serving Size: 1 cupcake (approx. 60 g)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg
