Mini Chiffon Cupcakes Recipe
Delicate and fluffy, these Mini Chiffon Cupcakes are a delightful treat for any occasion. Perfectly portioned and bursting with flavor, these petite cakes are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
For the Cupcake Batter:
- 25 g milk
- 25 g vegetable oil
- 35 g cake flour
- 0.5 g salt
- 25 g granulated sugar
- 3 small eggs (about 55g each with shell), separated
- 5 g lemon juice
- 5 g vanilla extract
Instructions
- Prepare the Batter: Separate the eggs, keeping the egg white bowl cool. Mix vegetable oil and milk in a bowl, then add cake flour, salt, and egg yolks. Set aside.
- Prepare the Cupcake Tin: Line the mini cupcake tin and preheat the oven to 266℉ (130℃).
- Whip the Egg Whites: Beat the chilled egg whites with lemon juice, vanilla extract, and sugar until stiff peaks form.
- Combine Batter: Gently fold the batter into the whipped egg whites until just combined.
- Bake: Transfer batter to a piping bag, fill cupcake liners, and bake for 30 minutes.
- Serve: Allow cupcakes to cool before serving.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 80
- Sugar: 5g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
Keywords: Mini Chiffon Cupcakes, Cupcake Recipe, Mini Desserts
Find it online: https://yumwithmia.com/mini-chiffon-cupcakes-recipe/
