Chiffon Cupcakes

Name: Chiffon Cupcakes
Total time: 1 h
Ingredients: 4 large egg yolks; 4 large egg whites; 80g total (50g for whites, 30g for yolks) granulated sugar; 60ml milk; 50ml vegetable oil; 80g cake flour; 1/2 teaspoon vanilla extract; a pinch pinch of salt

Light and airy chiffon cupcakes with a soft, cloud-like texture. These delicate treats feature a tender crumb and subtle sweetness, perfect for afternoon tea or celebration treats.

1h 0m

Medium

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Story

These elegant cupcakes use the chiffon method—separating eggs and folding beaten whites into the yolk batter for that signature fluffy texture. The result is impossibly light yet satisfying.

Ingredients

egg yolks 4 large

egg whites 4 large

granulated sugar 80g total (50g for whites, 30g for yolks)

milk 60ml

vegetable oil 50ml

cake flour 80g

vanilla extract 1/2 teaspoon

pinch of salt a pinch

Instructions

Prep the yolks

Separate eggs carefully, placing whites in a clean dry bowl and yolks in another. Add the 30g of sugar to the yolks and whisk until pale and creamy. Stream in the milk and vegetable oil, mixing until smooth. Sift in the cake flour and a pinch of salt, stirring until you have a lump-free golden batter.

Beat the egg whites

Using a stand mixer or hand beaters, beat the egg whites on medium speed. Gradually add the remaining 50g of sugar in three additions. Continue beating until the whites hold stiff, glossy peaks—when you lift the beaters, the peaks should stand upright and not droop. Be careful not to overbeat or the texture will be dry.

Combine the batters

Add one-third of the beaten whites to the yolk batter and fold gently to lighten the mixture. Then pour this thinned batter back into the remaining whites and fold carefully until just combined—work quickly but gently to preserve all those air bubbles.

Fill and rise

Preheat your oven to 160°C (320°F). Line a muffin tin with paper liners. Divide the batter evenly among the cups, filling each about two-thirds full. Give the tin a gentle tap on the counter to release any large air bubbles.

Bake to perfection

Bake for 30-35 minutes until the tops are golden and a toothpick inserted into the center comes out clean. The cakes will rise beautifully. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.