Chocolate Chiffon Cupcakes

 

Recipe

Ingredients
2        egg yolk
20g    veg. oil
40g     milk

10g     cocoa powder

30g     cake flour

5g       corn starch

1/4tsp  salt

2         egg white
30g     sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, cocoa powder, corn starch and salt together, set aside.

4. With a hand whisk, mix oil and egg yolk together till well blended.

5. Add in milk and whisk till combined.
6. Add in sifted flour and stir till batter is smooth.

7. With a cake mixer, whisk egg whites till frothy.

8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Mango Chiffon Cupcakes

Recipe

Ingredients
2        egg yolk
20g    veg. oil
10g     milk

30g     mango puree

40g     cake flour

5g       corn starch

1/4tsp  salt

2         egg white
30g     sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, corn starch and salt together, set aside.

4. With a hand whisk, mix oil and egg yolk together till well blended.

5. Add in milk and mango puree, whisk till combined.
6. Add in sifted flour and stir till batter is smooth.

7. With a cake mixer, whisk egg whites till frothy.

8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Chocolate Paper Sponge Cake

Recipe

Ingredients
2 egg yolk
15g veg. oil
1/4tsp salt
40g chocolate milk
40g cake flour
1tsp cocoa powder
1/4tsp baking powder
1/4tsp salt

2 egg white
40g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour, cocoa powder, baking powder and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in milk, whisk till combined.
6. Lastly, add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter till combined.
10.Lastly, fold in the rest of the meringue lightly in two portions till combined.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a wire rack.

Vanilla Paper Sponge Cake

Recipe

Ingredients
3 egg yolk
25g veg. oil
1/4tsp salt
60g milk
65g self-raising flour
1/4tsp salt

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in milk, whisk till blended.
6. Lastly, add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter until blended.
10.Lastly, fold in the rest of the meringue lightly in two portions till blended.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a wire rack.

Sponge Cupcakes

I had bookmarked this recipe few months back. It from the Chinese website, refer here. The ingredients used is very basic and steps are simple chiffon cake method.

It claimed that no winkles and shrinkage during cooling which make me curious to try it out, it was baked from a low temperature and slowly increased. The result was good it yield a very soft and fluffy cake. Thumbs up :)

Recipe

Ingredients
38g egg
45g egg yolk
2tsp caster sugar
35g veg. oil
pinch of salt
few drops of vanilla paste
40g cake flour (sifted)

75g egg white
28g caster sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tray with paper casing and set aside.
3. With a hand whisk, mix egg, egg yolk, sugar and salt together until well blended.
4. Add in oil and few drops of vanilla paste, whisk till combined.
5. Add in flour and stir till batter is smooth.
6. With a cake mixer, whisk egg whites till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in two portions until well combined.
10.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
11.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 15mins.
12.Increase the temperature to 150C and bake for another 10mins to brown the crust.
13.Switch off oven power and leave cupcakes inside oven for 5mins.
14.Remove cupcakes and leave it to cool on wire rack.

Pandan Paper Sponge Cake

Recipe original source is from 'food for life tv'. Following, I had reduced the recipe and made some adjustment to it.

Recipe

Ingredients
3 egg yolk
25g veg. oil
1/4tsp salt
40g pandan juice
20g milk
1/4tsp pandan paste
75g self-raising flour
1/4tsp salt

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in pandan juice, pandan paste and milk, whisk till blended.
6. Add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter until blended.
10.Lastly, fold in the rest of the meringue lightly in two portions till blended.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a wire rack.

Molasses Sugar Chiffon Cupcakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
40g egg yolk
2tbsp molasses sugar/brown sugar

30g veg. oil
55g milk

70g cake flour
1/4tsp salt

135g egg white
30g caster sugar
1/4tsp cream of tartar

adequate vanilla butter cream

Steps:
1. Preheat oven to 175C.
2. Sift flour and salt together, set aside.
3. With a hand whisk, whisk egg yolk till pale and whisk in molasses sugar.
4. Add oil and milk, whisk till well blended.
5. Add in flour into egg yolk batter and whisk till well blended.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till soft peaks form.
8. Fold in 1/4 of the meringue into egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Fill piping bag with cake batter.
11.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
12.Tap cupcake on table top to burst air bubbles.
13.Arrange cups on tray and bake in a preheated oven for 25mins.
14.Remove from oven, invert cake and leave it cool.
15.Pipe butter cream into cupcakes, chill and serve.

Vanilla Chiffon Cupcakes

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.

Recipe

Ingredients (yield 7cupcakes)
2 egg yolk
20g caster sugar
1/4tsp salt
1tbsp veg. oil
1/2tsp vanilla paste
2tbsp milk
50g cake flour

2 egg white
25g caster sugar
1/8tsp cream of tartar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
4. With a hand whisk, whisk egg yolk, salt and sugar together till it turn pale.
5. Add oil, milk, vanilla paste and follow by flour into egg yolk batter.
6. Whisk until well combined.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/4 of the meringue into egg yolk mixture until combined.
10.Then fold in the rest of the meringue in two portions lightly until well combined.
11.Fill piping bag with cake batter.
12.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
13.Arrange cups on tray and bake in a preheated oven for 20-25mins.
14.Remove cupcakes from oven, invert cake and leave it to cool.

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.

Recipe

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

Steps:
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.

Chocolate Nutella Chiffon Cupcakes

Recipe

Ingredients (yield 6cupcakes)
2 egg yolk
20g caster sugar
1/4tsp salt
20g veg. oil
1tsp cocoa powder
40g chocolate milk
45g cake flour (sift)

2 egg white
20g caster sugar
1/8tsp cream of tartar

adequate nutella
icing sugar for dusting

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Warm up oil and stir in cocoa powder.
4. With a hand whisk, whisk egg yolk, salt and sugar together till it turn pale.
5. Add oil, milk and follow by flour into egg yolk batter.
6. Whisk until well combined.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/4 of the meringue into egg yolk mixture until combined.
10.Then fold in the rest of the meringue in two portions lightly until well combined.
11.Fill piping bag with cake batter.
12.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
13.Arrange cups on tray and bake in a preheated oven for 20-25mins.
14.Remove cupcakes from oven, invert cake and leave it to cool.
15.Pipe nutella into cupcakes and dust top with icing powder.

Earl Grey Chiffon Cupcakes

I missed baking very much. :( I had book marked quite a few recipes to test out. Unfortunately each time after I had completed most of the household chores I was really exhausted and can't bring myself to bake anything. This evening I am free :) as my hubby brought my elder son for a wedding dinner and left me with my younger sick boy. Hehehe... boy is resting so I can bake.



I am submitting this post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground.


Recipe

Ingredients
40g egg yolk
1tbsp caster sugar
1/4tsp salt

40g veg. oil
1 earl grey teabag
60g hot water

80g cake flour
1/2tsp earl grey tea powder

135g egg white
55g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and earl grey tea powder together, set aside.
3. Put tea bags in a cup and pour hot water into cup.
4. Set it aside for 5mins, discard teabag and leave it to cool.
5. With a hand whisk, whisk egg yolk, salt and sugar together till it turn pale.
6. Add oil, tea and follow by flour into egg yolk batter.
7. Whisk until well combined.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Fill piping bag with cake batter.
13.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
14.Arrange cups on tray and bake in a preheated oven for 25mins.
15.Remove from oven, invert cake and leave it cool.

2 ways for cooling chiffon cupcakes on muffin tray .

Chiffon Cupcakes (清水小蛋糕)

Recipe from '爱'生活 My Life-清水小蛋糕.

Recipe

Ingredients
1 egg
3 egg yolk
15g sugar
1/4tsp salt
50g veg. oil
few drops of vanilla paste (to cover the strong egg taste)
50g cake flour (sifted)

3 egg white
50g sugar

Steps:
1. Preheat oven to 175C.
2. Lined muffins tray with paper casing and set aside.
3. Use a hand whisk mix 1 whole egg, egg yolks, sugar and salt together until well blended.
4. Add in oil and few drops of vanilla paste, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in two portions until well combined.
10.Spoon batter into paper casing till 60% full.
11.Bake in a preheated oven for 20-25mins.
12.Remove cupcakes and leave to cool on a wire rack.

French Style Sponge Cupcake (法试海绵小蛋糕)

Soft and irresistible, I ate half of the cupcake before I took the last shot hehehe... ;p

Recipe source from '孟老师的100道小蛋糕'.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients (yield 6 cupcakes)
60g egg white
15g caster sugar

40g egg yolk
30g caster sugar
1/2tsp vanilla paste
30g cake flour
20g corn flour

adequate amount of desiccated coconut/grated cheese

Steps:
1. Preheat oven at 175C.
2. Sift flour and corn flour together, set aside.
3. With a hand whisk, whisk egg yolk, sugar and vanilla paste till sugar melted, set aside.
4. Use a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
7. Then fold in half portion of the meringue follow by half portion of the sifted flour, repeat process.
8. Pour batter into a piping bag, pipe batter into cupcake cups till 80% full.
9. Sprinkle top with desiccated coconut/grated cheese.
10.Bake in preheated oven for 15-18mins.
11.Remove cakes from oven and cool on wire rack.

Ume Cupcakes

You can buy Ume Plum paste from Kitchen Capers retail shop.

Recipe

Ingredients
2 egg yolk
1/2tbsp sugar
1/4tsp salt
30g milk
30g corn oil
1tbsp Ume Plum paste
60g cake flour
1/4tsp baking powder

2 egg white
1/4tsp cream of tartar
25g sugar

40g cranberries (chopped and dust with some flour)

Steps:
1. Preheat oven to 175C.
2. Line a muffins tray with paper cups and set aside.
3. Sift flour and baking powder together, set aside.
4. Use a hand whisk mix egg yolk, sugar and salt together.
5. Add in oil, Ume Plum paste and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Spoon batter into a piping bag.
12.Then pipe it into paper cups until 80% full.
13.Put into a preheated oven and bake for 15-20mins.
14.Remove cupcakes from tray and cool it on a wire rack.

Note: Cupcakes will shrink slightly after cool.