Description
Mini Chiffon Cupcakes are light, airy, and incredibly tender individual-sized treats with a delicate crumb and refined flavor.
Ingredients
Scale
25 g milk
25 g vegetable oil
35 g cake flour
0.5 g salt
25 g granulated sugar
3 eggs (about 55g each with shell)
5 g lemon juice
5 g vanilla extract
Instructions
1. Separate the eggs and chill the whites.
2. Mix oil, milk, flour, salt, and yolks until smooth.
3. Line mini cupcake tin and preheat oven to 266°F.
4. Whip egg whites with lemon juice, vanilla, and sugar until stiff.
5. Fold batter gently into whipped whites.
6. Pipe into liners and bake 30 minutes.
7. Cool and serve.
Notes
Use low-protein cake flour (7–9% protein).
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Chiffon, Soft Cake, Sponge Cake
- Method: Baking
- Cuisine: American