Chiffon cupcakes are deliciously light and fluffy. They can be enjoyed on their own or filled with whipped cream. I obviously prefer the whipped cream version. I’m a huge fan of whipped cream based cakes. Mango and chestnut cream cakes are my favorites. Chestnut cream cake is actually a traditional birthday cake for me. I got a chestnut cake every year on my birthday growing up.
These chestnut cupcakes tastes just like the chestnut cakes I’ve grown up eating.
How to make chiffon cupcakes
Chiffon cupcakes may seem intimating but they are actually quite easy to make.
Chiffon cupcakes cake be made in just a few steps:
- In a large bowl, add in oil, milk, and egg yolks. Sift in cake flour and corn starch then set aside.
- In a seperate bowl, add in egg whites and cream of tartar. Mix until frothy on low speed then add the sugar in 3 batches until you reach stiff peaks.
- Fold in the meringue batter (the egg white mixture) 1/3 at a time.
- Transfer the batter to a lined muffin tin
- Bake at 110C/230F for 40 minutes then 160C/320F for 5-10 minutes until it gets to be a nice golden brown
- Drop the muffin tin on the counter a few times to release hot air
- Cool on cooling rack
TIP:
Don’t have cream of tartar? You can use some lemon juice or vinegar instead.
How to make chestnut whipped cream
For the chestnut whipped cream I used ready to eat packages of chestnut that I found at the Asian supermarket. These may also be found in the Asian aisle of your local grocery store.
- Make a chestnut puree. You do this by adding the chestnuts to a pot with some sugar and water. You cook this on low heat until the chestnuts form a paste and then put it through a mesh sieve to get a nice and smooth consistency. Let this cool before moving onto the next step.
- Add some whipping cream to the chestnut puree and mix with hand mixer.
How to decorate the cupcake to look like a sloth (refer to picture below)
- Spread on some plain whipping cream on top of the cupcake for the sloth’s face
- Take some chestnut cream and pipe two ovular shapes on for the eyes. Smoothen this out with a spatula.
- For the sloth fur, I used the grass tip by Wilton (wilton tip 233). Use this tip and pipe chestnut cream along the edge of the cupcake.
- Draw on the sloth face with melted chocolate
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