Vanilla Chiffon Cupcakes

This cupcake always been my fave…  with a light and moist texture. I’m copied the recipe from book: Gorgeous Cupcakes by Anna Chan

The original recipe is a chocolate chiffon cupcakes, but i change a bit to vanilla flavour.

120g flour
1 tsp double acting baking powder
1/2 tsp baking soda (I skip this)
180g caster sugar
4eggs, separated
100ml milk
70ml vegetable oil
1/2tsp vanilla essence
1/4 tsp cream of tar tar (I skip this too :))

  • preheat oven to 180C. Sift flour, baking powder and baking soda. add sugar, whisk well.
  • combine yolk, milk, oil and essence. ad to flour mixture. whisk well.
  • whip egg white in mixer on low speed till foamy. then use high speed for about 3 minutes till very stiff.
  • fold egg whites to egg yolk mixture till just incorporated. break up nig clumps of egg white to prevent air pocket in the cupcakes.
  • fill paper cases till 3/4 full  bake for 15 minutes or till a toothpick in the centre of a cupcake comes out clean.

tips: the cake mixture must be baked immediately or it will deflate ad resulting cupcakes may have a dense sticky layer at the bottom.

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Vanilla Chiffon Cupcakes

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