Soft Chiffon Cupcake Recipe - My Simple Recipe

Chiffon cupcakes are a type of light and fluffy cake that is similar to a traditional sponge cake but it has more soft and delicate crumb. It is a small cake designed to serve one person.

What makes chiffon cupcakes unique is that they are made with oil instead of butter, which gives them their airy texture. The batter is also lightened with beaten egg whites, and the cupcakes are often baked in paper liners to help them maintain their shape.

Chiffon cupcakes are versatile and can be flavored with a variety of ingredients, such as chocolate, lemon, vanilla, coffee and more. They are often served with a simple dusting of powdered sugar or frosted with buttercream or whipped cream for a more indulgent treat.

Chiffon Cupcakes Nutritional Facts

The nutritional facts of chiffon cupcakes may vary depending on the specific recipe and ingredients used. Here is an approximation of the nutritional values for a plain chiffon cupcake.

Serving Size: 1 cupcake (out of 24)

Calories: 162 Total Fat: 9g Saturated Fat: 1g Cholesterol: 53mg Sodium: 82mg Total Carbohydrate: 19g Dietary Fiber: 0g Total Sugars: 11g Protein: 2g

Note that these values are approximate and may vary depending on the specific recipe used. Additionally, any frosting or toppings added to the cupcakes will add additional calories and nutrients.

How To Make Chiffon Cupcakes?

Here’s my simple recipe to make 24pcs 3oz chiffon cupcakes.

Ingredients:

Cake Batter:

4pcs egg yolks
1 cup cake flour
1/3 cup granulated white sugar
1/4 cup vegetable cooking oil
1/2 cup evaporated milk
1 tsp vanilla flavor
1/4 tsp salt
1tsp baking powder

Meringue:

4pcs egg white
1/4 tsp cream of tartar
1/2 cup white sugar

Instructions:

Separate egg yolk and egg white (4pcs eggs).
In bowl, beat 4 pcs egg yolks.
Then, add 1/4 cup vegetable oil and 1/2 cup evaporated milk. Mix well.
Add 1tsp vanilla flavor, 1/3 cup white granulated sugar and 1/4tsp salt. Mix them well.
Sift 1 cup cake flour and 1tsp baking powder.
Then, mix them using a spatula.
To completely remove flour lumps, strain the cake batter. Set aside.
In another bowl, pour the egg white.
Then add 1/4 tsp cream of tartar.
Using a hand mixer, beat over low speed until fruity bubbles form.
Then, gradually add 1/2 cup white granulated sugar and beat over high speed until stiff peaks form.
Combine the cake batter and the meringue well.
Transfer the cake batter into a cupcake dispenser. I use cupcake dispenser for easy distribution but if you don’t have it you can use a measuring spoon.
Prepare the cupcake baking pan with cupcake liner.
Then, distribute the cake batter evenly into 24pcs cupcake liners.
Bake in a preheated oven for 25-30mins at 130°C and another 10mins at 150°C to make the top of the cupcake golden brown. (Note: Preheated for 10-15mins, up and down oven heat and no fan).