Vanilla Chiffon Cupcakes

The brilliant thing about this cupcake recipe is how versatile they are. Give a
gift of vanilla cupcakes to a friend or loved one and try decorating with swirly
icing.

Servings: 24 Cupcakes

Author: Mia

Prep Time:
10 minutes

Cook Time:
25 minutes

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

cupcake vanilla chiffon

Instructions

1 Preheat oven to 160 degrees C.
2 Place paper liners into 2 (12 cup) muffin tins and set aside.
3 In a bowl. Sift all dry ingredients (cake flour, baking powder, and salt). Set
aside.
4 In a different bowl. Whisk egg yolks and sugar until light in color. Add
vegetable oil, vanilla extract, and water and then whisk until well
incorporated.
5 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.
6 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. Decrease the speed
to low and gradually add the sugar. Increase speed to high and continue whisking
until stiff peaks form approximately 2 minutes.
7 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. Transfer
batter into prepared muffin tins.
8 Bake for 25 minutes, until an inserted toothpick comes out clean. Remove from
the oven and flip upside down to a cooling rack to avoid deflating and allow it
to cool completely. Serve and Enjoy. Bon Appetit!

Vanilla Chiffon Cupcakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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