These delicate cakes are perfect for any occasion, whether it’s a family gathering, a party, or just an afternoon treat. With this recipe, you’ll make 12 beautifully fluffy chiffon cupcakes, with an optional serving twist at the end. The recipe is beginner-friendly, but will still impress anyone who takes a bite. Start by preheating your oven to 325°F (165°C). Line a 12-cup cupcake pan with paper liners or lightly grease each mould. Chiffon cupcakes need to rise gently, so ensure the oven is not too hot. In a large bowl, sift together the cake flour, half of the sugar, baking powder, and salt.

Sifting helps incorporate air into the batter, ensuring your chiffon cupcakes turn out light and fluffy. In a separate bowl, combine the egg yolks, vegetable oil, water, and vanilla extract. Whisk until well blended. The mixture should look smooth and slightly thick. Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or whisk until the batter is smooth and free of lumps. Be careful not to overmix, as this could lead to denser cupcakes.

In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer. Start on low speed and gradually increase to high. As the egg whites start to foam, add the remaining sugar little by little. Continue beating until stiff peaks form. This step is crucial for the chiffon cupcake’s signature airy texture. Gently fold the beaten egg whites into the batter, a little at a time.

Use a spatula and a soft, circular motion to prevent deflating the egg whites. Folding ensures your chiffon cupcakes stay soft and airy. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Avoid overfilling, as the cupcakes will rise significantly during baking. Place the cupcake pan in the preheated oven and bake for 18-22 minutes. The chiffon cupcakes are ready when a toothpick inserted into the centre comes out clean.

The tops should be lightly golden and spring back when touched. Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely before serving or decorating. A dusting of powdered sugar or a drizzle of chocolate syrup can elevate these cupcakes for a fancier dessert.

Ingredients;

  • 1 cup (120g) cake flour
  • 1/2 cup (100g) sugar, divided (use half for the egg whites and half for the batter)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs, separated
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) water
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract