ID: 9f215158...
These super soft chiffon cupcakes are light, airy, and delicately sweet, perfect for a delightful treat. The recipe emphasizes a fluffy texture, achieved by carefully combining a smooth cake batter with a stable meringue.
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Separate egg yolks and whites. → Prepare cake batter by mixing yolks with oil, milk, vanilla, sugar, salt, and sifted flour/baking powder, then strain. → Prepare meringue by beating egg whites with cream of tartar and gradually adding sugar until soft peaks form. → Gently fold the cake batter into the meringue. → Distribute batter into cupcake liners and bake in a preheated oven at 130°C for 25-30 mins, then 150°C for 10 mins.
Separate egg yolks and whites. → Prepare cake batter by mixing yolks with oil, milk, vanilla, sugar, salt, and sifted flour/baking powder, then strain. → Prepare meringue by beating egg whites with cream of tartar and gradually adding sugar until soft peaks form. → Gently fold the cake batter into the meringue. → Distribute batter into cupcake liners and bake in a preheated oven at 130°C for 25-30 mins, then 150°C for 10 mins.
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Ensure your bowls and mixer attachments for egg whites are completely clean and free of any grease to achieve stable meringue.
When folding the batter and meringue, do so gently to maintain the airy texture of the meringue.
Preheat your oven for 10-15 minutes using up and down heat (no fan) before baking.
The two-stage baking temperature (130°C then 150°C) helps the cupcakes rise evenly and achieve a golden top without overbaking.
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