Mini Chiffon Cupcake
Delightful mini chiffon cupcakes that are light and fluffy, perfect for gatherings or as a comforting snack.
Ingredients
Cupcake Mixture
- 1 cup cake flour provides a light and tender cake
- 1/2 cup sugar adds sweetness and moisture
- 1 1/2 teaspoons baking powder helps the cupcakes rise
- 1/4 teaspoon salt enhances flavor
- 3 large eggs, separated adds structure and moisture
- 1/4 cup vegetable oil contributes to moistness
- 1/2 teaspoon vanilla extract offers warmth and flavor
- 1/2 teaspoon almond extract adds a nutty depth
- 1/4 cup water helps to hydrate the batter
- 1/4 teaspoon cream of tartar stabilizes the egg whites
Instructions
Preparation
- Preheat your oven and prepare your muffin tin by lining it with cupcake liners.
- In a mixing bowl, combine cake flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg yolks. Incorporate vegetable oil, vanilla extract, almond extract, and water.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In another bowl, beat the egg whites with cream of tartar until they reach stiff peaks.
- Gently fold the whipped egg whites into the batter.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven until lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Serving
- Enjoy on their own or with toppings like powdered sugar or fresh fruit.
Notes
Use fresh eggs for the best volume when whipping the whites. Ensure that bowls and beaters are clean and grease-free. Avoid overmixing the batter to prevent denser cupcakes.