Sunday, December 7, 2014

Pumpkin Chiffon Cupcakes (Rice flour)

I'm joining Best Recipes for Everyone December 2014 Event Theme - My Little Cupcakes by Fion of XuanHom's Mom.


Ingredients (yield 5cupcakes)
38g egg yolk
1/4tsp salt
20g veg. oil
20g milk
50g mashed pumpkin
50g rice flour (sifted)

80g egg white
35g caster sugar

1. Preheat oven to 155C.
2. Warm milk and oil together, set aside.
3. In a big bowl whisk egg yolk, salt, warm milk mixture and mashed pumpkin together till combined.
4. Add in flour and mix till combined.
5. Use a cake mixer, whisk egg whites till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the rest of the meringue in two portions lightly until well combined.
9. Fill piping bag with cake batter.
10.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
11.Arrange cups on tray and bake in a preheated oven for 25mins.
12.Remove from oven, invert cake and leave it cool.


mui mui said...

Hi Happy Flour,
Such lovely hello kitty cupcake cases.
I never try rice flour chiffon before, your looks soft and fluffy.

Happy Flour said...

Hi Mui MUi,

This is the first time I tried baking with rice flour. The texture of the cake is as soft as chiffon cake using cake flour. :)

Fion said...

Pretty chiffon cake in cute cupcake cases...

Unknown said...

looks delicious. best non veg hotels in erode