This chiffon cupcake recipe is adapted from my basic chiffon cake recipe. I flavored it with ginger and muscovado sugar which had a rich taste. I also used grapeseed oil instead of canola oil for a healthier choice. These cupcakes are really fluffy and I love to eat them warm. The ginger is so refreshing and I could devour two to three cupcakes each time.
Ginger and Muscovado Sugar Chiffon Cupcakes
makes 10 cupcakes or a 6 inch round cake
40 g cake and pastry flour
1/4 tsp baking powder (optional)
2 egg yolks, large
1/2 Tbsp freshly squeezed ginger juice
25 g water
25 g grapeseed oil (or canola or vegetable oil)
2 egg whites, large
30 g muscovado sugar
1/4 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
泡打粉 1/4茶匙 (可不加)
水 25 克
Line muffin pan with paper liners. Peel and grate fresh ginger then squeeze out the juice. Rub muscovado sugar with fingertips to break up any lumps. Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
For the yolk batter, sift together the flour and the optional baking powder into another mixing bowl. Mix well and make a well in the center. Add oil, freshly squeezed ginger juice, water and egg yolks to the well and whisk gently until combined.
With a hand mixer, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the remaining meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
Divide batter evenly among the liners. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
Bake until a wooden skewer inserted in the center of cake comes out clean, about 15 minutes for my oven (every oven is different so adjust baking time accordingly). Remove pan from oven then drop it on the kitchen counter at a distance to minimize shrinkage in the cupcakes. Cool slightly on a wire rack and serve warm.
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