These chiffon cupcakes are incredibly light, soft, and fluffy. They can be enjoyed on their own or filled with delicious whipped cream. They are oh so delicious.
How to make chiffon cupcakes
- Separate the eggs. Add the egg yolks into a large bowl and the egg whites into a separate large bowl
- Add oil and milk into the bowl of the egg yolks. Mix these until combined
- Sift in the flour and corn starch. Mix well and then set it aside
- Add cream of tartar into the bowl with the egg whites and mix until frothy. Once frothy, add in 1/3 of the sugar at a time. Mix until you get stiff peaks. (refer to picture below for stiff peaks)
- Fold in 1/3 of the egg whites into the egg yolk batter at a time.
- Transfer the batter into a cupcake tin. This recipe makes 12 cupcakes. Divide the batter evenly in your cupcake tin.
- Bake the cupcakes at 110C/230F for 40 minutes and then 160C/320F for 5-10 minutes until they are a beautiful golden brown color.
- Once the cupcakes are out of the oven, drop them on the counter a few times to release hot air inside the cupcakes.
- Cool the cupcakes on a cooling rack
TIP:
Don’t have cream of tartar? That’s alright. You can substitute this with lemon juice or vinegar.
Filling chiffon cupcakes with whipped cream
These chiffon cupcakes delicious on their own but even more delicious filled with whipped cream.
First make sure your cupcakes are cooled before filling. You don’t want the whipped cream to melt inside the cupcake.
Whipped cream is comprised of just 2 ingredients:
- 240mL whipping cream/heavy cream (35% cream)
- 25 grams sugar
- (optional 1/2 tsp vanilla extract)
Making whipped cream is simple. All you need to do is add whipping cream and sugar to a bowl and whisk until you get stiff peaks. (Also add in vanilla extract if you’re using it).
Transfer your whipped cream to a piping bag. You don’t need a piping tip but you can put one on if you like.
If you have a metal/plastic piping tip on then you can simply poke a hole into the chiffon cupcake with the piping tip then begin to fill them. You should be able to feel when they are full. Otherwise, just stop when you can see whipped cream coming out the top.
If you don’t have a piping tip, simply cut the end off the piping bag and then use a knife to poke a hole into the cupcake and then begin filling it.
Decorating Ideas
- Pipe whipped cream on top with a nice spiral piping tip
- Pipe whipped cream on top then add on a fresh strawberry or fruit of your choice
- Use a ice cream scoop and scoop on a nice round ball of whipped cream. Add ears and a face to make it a bear/cat/dog. It can be whatever you like.
Equipment needed:
- Food scale
- Measuring spoon
- 2 mixing bowls
- Hand mixer
- Rubber spatula
- Muffin tin
- Muffin liners
Chiffon Cupcakes
Ingredients
- 38 grams vegetable oil
- 55 grams milk
- 3 large eggs, separated
- 68 grams cake flour
- 10 grams cornstarch
- 50 grams sugar
- 1/4 tsp cream of tartar
Instructions
- In a large bowl, mix together the oil, milk, and egg yolks
- Sift in cake flour and corn starch. Mix until combined and then set aside.
- In another large bowl, add in the egg whites and cream of tartar. Mix until frothy then add in the sugar 1/3 at a time until you reach stiff peaks
- Add in 1/3 of the egg whites at a time into the egg yolk batter. Gently fold until everything is combined
- Transfer batter into a muffin tin
- Bake at 110C/230F for 40 minutes and then 160C/320F for 5-10 minutes until golden brown
Want to see another way I made these chiffon cupcakes? Check out my chestnut sloth chiffon cupcakes or Snoopy chiffon cupcakes!