Valentine Chiffon Cupcakes
Get set for a delightful twist in cupcake decorating with my Valentine's Chiffon Cupcakes! These adorable bites aren't just gorgeous and airy – the best part? No need for frosting! Simply pipe the pattern directly onto the cupcake before baking, and voilà! Join the cupcake fun and give it 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, apricot, pink gel food colours
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:
Reserve a portion of the batter - couple of tablespoon for each colour.
Mix the reserved batter with gel colours and put it in a piping bag.
4. Assemble, Decorate and Bake:
Preheat oven to 120℃.
Line cupcake tin with liners.
Pipe the main white batter into liners. 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!