Chiffon cupcakes

This was yet another impromptu decision to bake a birthday cake for hubby. 

With limited time and ingredients, I decided to bake cupcakes which are easier & quicker to make.

I've bookmarked this recipe sometime ago and now it's come into good use.. and finally I've a chance to make use of the cupcake holders that I purchased some months ago.. one stone kill two birds.. hehehe..

80% filled cupcake holders, ready to be popped into the oven

baking in process....

fresh from the oven! but it deflated a little..

Ta-daa!!! Decorated with buttercream icing and some DIY cake toppers.. 

Recipe adapted from Peng's Kitchen

Ingredients
* makes 8 cupcakes although recipe says it yields 9-10 cupcakes. 
- 3 egg yolks
- 30gm sugar
- 45gm oil
- 65gm cake flour
- 60ml milk (I didn't have Hokkaido Milk, so I used Fresh milk)
- 1/2 tsp vanilla paste (i used 1tsp vanilla essence)
- 3 egg whites
- 45gm sugar
- 1/4 tsp cream of tartar (omitted this as I don't have it :p)

Method

1. Sift flour and add sugar. Add in yolks, milk, corn oil and whisk until thoroughly blended. Beat in vanilla paste.
2. Using a electric whisk, beat whites and cream of tartar until foamy. Gradually add in sugar and whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter and blend well. Pour the batter into the remaining egg whites and quickly fold till combined.
4. Scoop the batter into cupcake holders until 80% full. Tap the holder lightly to remove excessive air pockets.
5. Bake in preheated oven at 20mins or until skewer comes out clean when inserted into cupcake.
6. Cool cupcakes completely on wire rack before decorating

Note: The original recipe calls for cream to be piped into the cupcakes but I did not follow. I made some buttercream icing and piped it on the cupcakes and just decorated with my DIY cake toppers. Please refer to the link above if you want the recipe for the cream filling :)