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.
Course Dessert / Cake
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8cupcakes
Ingredients
FOR THE CUPCAKES
3large eggs at room temperaturewhites must be separated from yolks
4Tablespoonswhite sugar / 50 grams granulated sugardivide this in half SEE NOTE 1
2 ⅓Tablespoons/ 35 ml canola or sunflower oil
¼cup/ 60 ml milk
½Cup/ 70 grams sifted all purpose or cake flour
FOR THE FILLING
1cup/ 250 ml whipping / heavy cream
2teaspoonssugaroptional
Instructions
FOR THE CUPCAKES
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 ¾ 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.
FOR THE FILLING
Whip the cream and sugar if using. Whip until it reaches stiff peaks.
FILLING THE CUPCAKES
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.
Notes
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.