Vanilla Chiffon Cupcakes

Name: Vanilla Chiffon Cupcakes
Total time: 1800 s
Yield: 15 servings
Cuisine: American
Ingredients: 40 ml cooking oil; 40 ml full fat milk; 60 grams cake flour; 3 eggs; 60 grams caster sugar; 5 grams vanilla extract; 20 grams icing sugar; 10 grams nutella

cindykhoo @cook_3199311

Vanilla Chiffon Cupcakes

cindykhoo @cook_3199311

Saved

Ingredients

30 mins

15 servings

Chiffon cake
40 mlcooking oil
40 mlfull fat milk
60 gramscake flour
3eggs
60 gramscaster sugar
5 gramsvanilla extract
Decor
20 gramsicing sugar
10 gramsnutella

Saved

Steps

30 mins

1

Preheat oven to 360°F celcius.
2

Seperate the egg yolks and white.Set the whites in refrigerater.
3

Place the egg yolks in a bowl,add in 20g of sugar,beat until pale,about 2 mins.
4

Add in the vanilla extract,milk and oil in the egg yolk batter,beat well.Then sift in the flour and use a spatula stirr in the flour to batter
5

For the meringue part,beat the egg white until frothy then start to add in the rest of the sugar.Beat untill stiff peak form,about 10 minutes under high speed.
6

Fold the meringue into egg yolk batter gently.
7

Scoop the batter into the muffin cup and bake for 20 minutes
8

Decor the chiffon cake by sprkling the icing sugar and a dot of nutella.