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Vanilla Chiffon Cupcake

Delightful Vanilla Chiffon Cupcake Recipe for Cozy Evenings

This Vanilla Chiffon Cupcake is a light, airy treat perfect for any occasion, bringing warmth and sweetness to your gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Uncategorized
Cuisine American
Servings 12 cupcakes
Calories 150 kcal

Equipment

  • mixing bowls
  • electric mixer
  • cupcake tray
  • parchment paper
  • fine mesh sieve

Ingredients
  

For the Batter

  • 3 large egg yolks These provide richness and a beautiful yellow hue to your cupcakes.
  • ⅓ cup vegetable oil Adds moisture and keeps the cupcakes tender.
  • ⅓ cup milk Enhances flavor and contributes to the light texture of the batter.
  • 1 teaspoon vanilla essence Adds that classic vanilla flavor, essential for your Vanilla Chiffon Cupcake.
  • 1 cup cake flour Creates a delicate crumb that is softer than all-purpose flour.
  • ¼ cup cornstarch Lightens the cake and enhances its airy texture.
  • ¼ teaspoon vinegar Helps stabilize the egg whites for a fluffier cupcake.

For the Meringue

  • 3 large egg whites The backbone of the meringue, ensuring a fluffy rise in your cupcakes.
  • ¾ cup sugar Sweetens and provides stability, helping to create those glossy peaks in the meringue.

Instructions
 

Step-by-Step Instructions for Vanilla Chiffon Cupcake

  • Preheat your oven to 130°C (265°F) to ensure the perfect environment for your cupcakes to rise.
  • In a mixing bowl, whisk together the egg yolks, vegetable oil, milk, and vanilla essence until smooth.
  • Sift the cake flour and cornstarch into the yolk mixture, whisk until silky and smooth.
  • Strain the batter through a fine mesh sieve into another bowl to ensure ultra-smooth texture.
  • In a clean bowl, combine the egg whites and vinegar. Beat until foamy.
  • Slowly add the sugar in two portions to the foamy egg whites, continue beating until firm, glossy peaks form.
  • Fold a small scoop of the meringue into the yolk mixture to lighten.
  • Gently fold the yolk mixture back into the remaining meringue, preserving the airiness.
  • Line a cupcake tray with liners, fill each cup about two-thirds full with the batter.
  • Bake the cupcakes in the preheated oven for 30 minutes until light golden and springy to the touch.
  • Increase the oven temperature to 150°C (300°F) and bake for an additional 5-10 minutes.
  • Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Use fresh eggs for optimal volume and avoid over-mixing to retain air in the batter.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 100mgPotassium: 50mgSugar: 14gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
Keyword baking, cupcakes, dessert, light desserts, vanilla, Vanilla Chiffon Cupcake
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