Chiffon Cupcakes

Overview

Every time I make muffin cup cakes, I am unsuccessful and not delicious; so this time I used the recipe for an eight-inch chiffon cake to make cupcakes. My daughter loves to eat it!

Tags

• baking
• afternoon tea
• cake flour
• corn flour
• egg
• oil
• sugar
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, add the egg yolks to the milk, oil, and sugar, and stir evenly!

   

2. 2 Stir evenly, add sifted flour, and mix evenly!

   

3. 3 Beat the egg white until fish eyes are frothy and add sugar!

   

4. 4 Beat until it becomes finer, then add the remaining sugar. (I added the sugar in two times)

   

5. 5 Beat the egg whites until the texture is not easy to disappear. Pick up the small tip of the mixing head and it is done.

   

6. 6 Divide one-third of the egg whites into the egg yolks and mix well. (Note that the mixing method must be cross-shaped, not circles.)

   

7. 7 Add the remaining two-thirds of the egg whites to the egg yolks just now. (Also using the cross-shaped cutting and mixing method) Pick it up and knock out the big bubbles in the paste.

   

8. 8 Pour into prepared paper cups.

   

9. 9 Bake in light wave oven at 150 degrees for 25 to 30 minutes.

   

10. 10 One more. (The temperature was too high and they all cracked.)

    

11. 11 Out of the oven, done!