Light and airy, these Cream Filled Chiffon Cupcakes are a dream of a dessert. These cupcakes are made with simple ingredients are so soft and have a spongy texture.
I can honestly tell you that these are the lightest, softest and fluffiest cupcakes I have ever baked
They are different from a regular sponge cake. Sponge cakes usually depend on baking powder and baking soda for leavening.
Chiffon cakes are more dependant on stiffly beaten egg whites for leavening. Here are a few guidelines to follow to create that perfection
HOW TO CREATE THE PERFECT CHIFFON CUPCAKES
- Beating the egg whites to a stiff peak is one of the important factors that create that soft fluffy perfection when baked. How do you know when the egg whites are perfectly beaten? When you lift the whisk, the tip of egg whites go straight up and then fold over. It’s stiff enough to stand up, yet the tip is soft that it folds over. Avoid overbeating at this stage. Overbeating the egg whites will cause it to have a curdled appearance and is not usable.
- When you fold the beaten egg whites into the beaten yolks, be really gentle. Use a spatula to fold in the egg whites. It is important to use light movements so that you do not deflate the beaten egg whites. If it is deflated, then the cupcakes will be dry and dense.
- Light folding of the beaten egg whites with the yolk is important, but it must also be thoroughly mixed together. Large air pockets form in the cupcakes if these two are now well combined.
- Butter or margarine cannot be substituted with the oil here. The oil also plays an important factor in creating the soft airy texture.
FILLING THE CUPCAKES
What I really love about these cupcakes is that it is not overly sweet. The delicate whipped cream works perfectly in taste with the soft airy cupcakes. After the cupcakes are baked, they are left to cool down.
Whipped cream is filled into a piping bag and the tip inserted into the cupcake. The cream is pressed gently into the cake and filled to the top.
I love the simplicity of this frosting. Easy and delicious. Then dusted with powdered sugar and it is ready to be savored
Still hungry for more?
- 3 large eggs at room temperature whites must be separated from yolks
- 4 Tablespoons white sugar / 50 grams granulated sugar divide this in half SEE NOTE 1
- 2 ⅓ Tablespoons / 35 ml canola or sunflower oil
- ¼ cup / 60 ml milk
- ½ Cup / 70 grams sifted all purpose or cake flour
- 1 cup / 250 ml whipping / heavy cream
- 2 teaspoons sugar optional
Using a mixer, whisk 3 egg yolks and 2 Tablespoons / 25grams of the sugar for about 5 minutes until really pale and light in colour
Add oil and milk and continue whisking until well blended.
Turn the mixer down to a low speed and add the flour. Whisk until combined but do not overbeat.
Rinse out the whisk and in a clean and dry separate bowl, beat the egg whites until foamy. Gradually add the other 2 Tablespoons / 25 grams sugar and beat until you reach stiff peaks. SEE NOTE 2
Fold the egg whites into your egg yolks until just combined. Be careful not to overmix. Overmixing will cause the beaten egg whites to deflate. SEE NOTE 3
Transfer your batter into the baking cups until they are 3/4 full
Bake for 15 to 20 minutes at 325°F / 160°C or until the tops start to turn light brown and crack. Set on a wire rack to cool completely. It is normal for the cupcakes to deflate slightly as they cool down.
Whip the cream and sugar if using. Whip until it reaches stiff peaks.
Fill a piping bag with the whipped cream
Insert the tip of the nozzle into the cupcake. Gently press out the cream and fill to the surface of the cupcake.
Sift a little powdered sugar over the filled cupcakes as well if you prefer.
1. The sugar is divided in two portions. That is 2 Tablespoons / 25 g each. The first half is beaten with the egg yolks and the second half is mixed with the egg whites.
2. How do you know when the egg whites are perfectly beaten? when you lift the whisk, the tip of egg whites go straight up and then fold over. It’s stiff enough to stand up, yet the tip is soft that it folds over. Avoid overbeating at this stage. Overbeating the egg whites will cause it to have a curdled appearance and is not usable.
3. When you fold the beaten egg whites into the beaten yolks, be really gentle. Use a spatula to fold in the egg whites. It is important to use light movements so that you do not deflate the beaten egg whites. If it is deflated, then the cupcakes will be dry and dense.