Steamed Bakes

Snoopy Chiffon Cupcakes

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These Snoopy chiffon cupcakes are the perfect combination of soft, fluffy, and almost too cute to eat! But once you start eating, I bet you can’t just have one!

snoopy chiffon cupcakes

How to make these Snoopy cupcakes

This is actually the same chiffon cupcake recipe that I’ve posted before in the past. The only difference is that I set aside a little bit of the cake batter and dyed it black. Then I transferred the batter into a piping bag and simply drew on the Snoopy designs before baking. 

Making the chiffon cupcakes

Chiffon cupcakes consists of simple ingredients:

  • eggs
  • vegetable oil
  • milk
  • cake flour
  • corn starch
  • sugar
  • cream of tartar (This is used to  stabilize the egg whites and can be substituted with lemon juice or vinegar)
  1. In a large bowl, add in the egg yolks, oil, and  milk. Give this a quick mix until it’s combined. 
  2. Sift in the cake flour and corn starch. Whisk until combined then set aside. 
  3. In a separate large bowl, add in the egg whites and cream of tartar. Mix with a hand mixer until frothy then add in the sugar 1/3 at a time. Whisk until you get stiff peaks.
  4. Add in 1/3 of the egg whites at a time into the egg yolk batter. Gently fold until combined. 

Drawing on the Snoopy design

  1. Set aside a little of the cake batter in a small bowl. Evenly split the remaining batter into a muffin pan (this recipe makes 12 cupcakes) and gently shake the pan a bit to even out the batter. 
  2. Add black food coloring to the batter you set aside and mix until you have an uniform black batter.
  3. Transfer the batter into a piping bag 
  4. Pipe out the desired design on top of the  cupcakes
  5. Bake the cupcakes at 110C/230C for 40 minutes then 160C/320F for 5-10 minutes until golden brown. Keep an eye on the cupcakes once you turned the temperature up since ovens may vary and you don’t want dark brown cupcakes.
  6. Drop the muffin pan a few times on the counter once they are out of the oven to release hot air inside the cupcakes.
  7. Let cool before eating. 
drawing snoopy on cupcakes

Equipment needed:

snoopy cupcakes before and after baking

Snoopy Chiffon Cupcakes

Print Recipe
Servings 12 cupcakes

Ingredients
  

  • 3 eggs, separated
  • 38 grams vegetable oil
  • 55 grams milk
  • 68 grams cake flour
  • 10 grams corn starch
  • 50 grams sugar
  • 1/4 tsp cream of tartar

Instructions
 

  • In a large bowl, add in the egg yolks, oil, and milk. Whisk together until combined.
  • Sift in the cake flour and corn starch. Whisk until combined then set aside.
  • In a separate large bowl, add in the egg whites and cream of tartar. Mix with a hand mixer until frothy then add in the sugar 1/3 at a time. Mix until you get stiff peaks
  • Add 1/3 of the egg whites at a time into the egg yolk batter mixture. Gently fold until combined.
  • Set aside a little bit of the batter in a small bowl. Transfer the remaining batter evenly into the muffin tin. This recipe makes 12 cupcakes. Gently shake the pan to even out the batter.
  • Add some black food coloring into the cake batter you set aside. Mix until you get a uniform batter.
  • Transfer the batter into a piping bag
  • Pipe on the desired design on top of the cupcakes
  • Bake at 110C/230F for 40 minutes then 160C/320F for 5-10 minutes until golden brown.
  • Drop the muffin pan a few times on your counter to release hot air in the cupcakes
  • Let cool before eating

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