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Cream Filled Chiffon Cupcakes
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5 from 1 vote

Cream Filled Chiffon Cupcakes

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cupcakes

Ingredients

FOR THE CUPCAKES

  • 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

FOR THE FILLING

  • 1 cup / 250 ml whipping / heavy cream
  • 2 teaspoons sugar optional

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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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