Description
Mini Chiffon Cupcakes are light, airy, and incredibly tender individual-sized treats that capture the delicate texture of a traditional chiffon cake.
Ingredients
Scale
25 g milk
25 g vegetable oil
35 g cake flour
0.5 g salt
25 g granulated sugar
3 small eggs
5 g lemon juice
5 g vanilla extract
Instructions
1. Separate the eggs and chill the whites.
2. Mix oil and milk until smooth. Add cake flour, salt, and yolks.
3. Line mini cupcake tin with liners. Preheat oven to 266°F.
4. Whip egg whites with lemon juice, vanilla, and sugar until stiff.
5. Fold whites into batter gently and fill liners.
6. Bake 30 minutes. Cool 30 minutes before serving.
Notes
Use low-protein cake flour (7–9%). Avoid overmixing to keep texture light.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Chiffon, Soft Cake, Sponge Cake
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg