🍥😋 Delicate Chiffon Cupcakes: A Taste of Heaven
Indulge in heavenly Chiffon Cupcakes, boasting a soft, airy crumb and a perfectly moist texture. Discover the secrets to achieve a poreless crust and delightful lightness. A must-try dessert for every baking enthusiast!
Ingredients (with quantities):
Instructions:
👨🍳 1) Preparation: Begin by sifting the cake flour and set it aside. Preheat the oven to 125°C (257°F). Line a cupcake/muffin tin with paper cups.
👨🍳 2) Making the Yolk Batter: Heat the corn oil in the microwave for about 50-60 seconds (approx. 65-70°C). Add the heated oil to the sieved flour, creating a paste. Combine the milk and egg yolks into the paste, mixing well. Add vanilla essence if desired.
👨🍳 3) Preparing the Meringue: In a separate bowl, beat the egg whites and lemon juice using a high-speed mixer. Gradually add sugar in three parts while beating:
- 1st part when large bubbles form.
- 2nd part when the meringue forms finer bubbles.
- 3rd part when the meringue shows some lines while beating. Beat the meringue until it reaches a firm/medium peak.
👨🍳 4) Combining the Batters: Gently fold 1/3 of the meringue into the yolk batter to lighten it. Pour the yolk batter into the remaining meringue and fold gently with quick strokes until well combined.
👨🍳 5) Baking the Cupcakes: Pipe the batter into 12 paper cups. Bake in the preheated oven at 125°C for 30 minutes, then increase the temperature to 150°C for 10 minutes, and finally to 170°C for 5-8 minutes until the tops are lightly tanned.
