Chiffon Cupcakes

Chiffon cupcakes are light, airy, and soft cakes that are perfect for both everyday and special occasions. They achieve their unique, tender texture because the egg whites are whipped separately and gently folded into the batter. The result is moist cupcakes with a subtle vanilla flavor that can be topped with your favorite frosting.

135 g all-purpose flour

1.5 dl sugar

1 tsp baking powder

1 tsp vanilla sugar

1/2 tsp salt

0.5 dl canola oil

0.5 dl water

3 egg yolks

3 egg whites

1. Preheat the oven to 175 °C. Place muffin liners in a muffin tin.

2. In a large bowl, sift together the flour, sugar, vanilla sugar, baking powder, and salt.

3. Make a well in the center of the dry ingredients and add the oil, water, and egg yolks. Stir gently until the mixture is smooth.

4. In another clean bowl, whisk the egg whites until stiff peaks form.

5. Gently fold the whipped egg whites into the batter using a spatula until well combined.

6. Evenly distribute the batter into the muffin liners, filling them about 2/3 full.

7. Bake the cupcakes in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cupcakes to cool completely before topping them with frosting or any desired toppings.

Once the cupcakes are completely cooled, they can be decorated with frosting, berries, or anything else you like. Serve them with a cup of coffee or tea.