Fall Chiffon Cupcakes (rainbow)
Get ready for a delightful twist in cupcake decorating with my Fall Chiffon Cupcakes! These light, airy treats are not only beautiful but also come with a fun surprise inside. The best part? No frosting needed! Just pipe a decorative pattern directly onto the batter before baking, and voilà – an irresistible creation awaits. Dive into the cupcake fun and give them a try!
Ingredients:
- 40g vegetable oil
- 60g milk
- 1 teaspoon vanilla paste
- 3 eggs, separated
- 70g cake flour (low protein, around 8%)
- 50g caster sugar
- 5g cornstarch
- 5ml lemon juice
- red, green, orange, brown, yellow, gel food colours
- additional colours for eyes black and pink cheeks
Instructions:
1. Prepare Batter:
In a bowl, combine vegetable oil and milk.
Mix in cake flour, then add egg yolks. Set aside.
2. Whip Egg Whites:
In a chilled bowl, beat egg whites with lemon juice, sugar until soft peaks form then add cornstarch and give a final mix.
Gently fold whipped egg whites into the batter until the mixture is light and ribbon like.
Reserve a portion of the batter and put the rest in a large piping bag.
3. Coloured Batter:
I divided the batter into approximately 60g x6 to create the rainbow effect.
Reserve a portion of the batter - 2 tablespoon for orange, green, brown and yellow.
Additional colours black and pink can be coloured with the left over batter at the end.
Mix batter with gel colours and put it in a piping bag.
I divided the batter into 60g x6 to create the rainbow effect.
4. Assemble, Decorate and Bake:
Preheat oven to 120℃.
Line cupcake tin with liners.
Pipe layers of coloured batter into the cupcake liners and ending with the uncoloured batter. Tap the tin and use toothpick to circle the batter to get rid of air bubbles.
Use the coloured batter and start piping patterns - see instagram reel for ideas.
Bake at 120℃ for 55-60 minutes. Be careful it does not brown too much as the pattern will not be as vibrant. Bake on the lowest rack to prevent it browning too much.
5. Cool and Serve:
Tap the cupcake tin as soon as it comes out of the oven, then cool on a rack.
Enjoy your cupcakes!