How to bake Homemade Vanilla Chiffon Cupcake By a Freelance Chef

MIA of amiablefoods.com/ stated that Chiffon Cupcakes are easy and simple to make but can be made with a slight twist or a special icing.

As a home-based working mom of five children, a freelance chef, and a businesswoman, nothing can compensate for the joy of baking for my kids. Homemade cupcakes are one of their favorites by which I mastered for years. It has been the most requested homemade snack during Sundays and most especially during special occasions. I learned a lot of variations but the most loved and cherished one is my homemade vanilla cupcake recipe.

So, let me introduce my homemade cupcake, VANILLA CHIFFON CUPCAKE.

As a baker’s saying goes,” If you don’t have a good vanilla cupcake, you have nothing.”

As a freelance chef, I have the luxury of time to discover and develop recipes at home. You may not have tried my vanilla chiffon cupcakes but during those times when I was developing the recipe, family members would line up and get their share not only once but more than as expected, they loved it! It is a soft moist sponge cupcake with the flavor of vanilla and creaminess of fresh eggs.

So let’s begin...

Let’s prepare the baking equipment and utensils. In baking a good and exact measurement is a requirement to create a good recipe. I am talking about strict proportions of ingredients which is the best way to bake correctly. But here’s the secret, if you make the recipe often enough, you can simply tell by hand or by just seeing, you can determine whether it is the right proportion.

THE RECIPE

Vanilla Chiffon Cupcakes

Course: Breakfast, Dessert, Snack Preparation Time 10 mins.

Cuisine: American Baking Time 20 mins.

Keyword: chiffon, cupcake, vanilla

Servings: 24 Cupcakes

Author: Chef Aileen

Ingredients

6 egg yolks whites will be used for meringue

½ cup of vegetable oil

⅔ cup of water

1 ¼ cup cake flour sifted

1 tbsp baking powder

¼ tsp salt

⅔ cup granulated sugar

For meringue

6 egg white

⅔ cup granulated sugar

¼ tsp cream of tartar

Instructions

Preheat oven to 160 degrees C

1. Place paper liners into 2 (12 cups) muffin tins and set aside.

2. In a bowl. Sift all dry ingredients (cake flour, baking powder, and salt). Set aside.

3. In a different bowl. Whisk egg yolks and sugar until light in color. Add vegetable oil and water and then whisk until well incorporated.

4. Tip in the sifted dry ingredients in three batches and using a spatula fold gently until it becomes smooth and has no lumps. Set aside.

Making the Meringue

1. Place the egg whites and cream of tartar into a clean bowl and whisk on high speed using the whisk attachment until it becomes foamy.

2. Decrease the speed to low and gradually add the sugar.

3. Increase speed to high and continue whisking until stiff peaks form approximately 2 minutes.

Combining the Batter and Meringue

1. Transfer the meringue into the batter in three batches keeping in mind to fold gently each batch(to keep the meringue airy) until well combined.

2.Transfer batter into prepared muffin tins.

3. Bake for 20 minutes, until an inserted toothpick comes out clean.

4. Remove from the oven and cool completely.

Baking Tips

1. For extra fluffy cupcakes, separate your eggs. Beat the egg whites separately and add the yolks into the batter. Fold the egg whites in with the finished batter for the ultimate fluffy cupcake.

2. Gently tap the top of the cupcake, if they are springy and bounce back, they are done.

3. Let’s start baking and learn more about baking tips, recipe creation and learn new recipes at https://aileenasilom71.wixsite.com/chefaiskitchen.