The brilliant thing about this cupcake recipe is how versatile they are. Give a gift of vanilla cupcakes to a friend or loved one and try decorating with swirly icing.
Course: Breakfast, Dessert, Snack
Keyword: chiffon, cupcake, vanilla
8egg yolkswhites will be used for meringue
¼tspcream of tartar
Preheat oven to 160 degrees C.
Place paper liners into 2 (12 cup) muffin tins and set aside.
In a bowl. Sift all dry ingredients. Set aside.
In a different bowl. Whisk egg yolks until light in color. Add vegetable oil and whisk until well incorporated.
Pour in the sifted dry ingredients and whisk until it becomes smooth and no lumps. Set aside.
Making the meringue
Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
Combining the batter and meringue
Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins.
Bake for 25 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 95 to 98 degrees C. Remove from the oven to a cooling rack and allow to cool completely before frosting.