Welcome to the charming world of Mini Chiffon Cupcakes, where the elegance of chiffon cake meets the fun of bite-sized treats. These mini cupcakes are a delightful way to enjoy the light and fluffy texture of chiffon cake in a compact, easy-to-serve form. Whether you’re looking for a sweet addition to your next gathering, a fun baking project with the kids, or just a small indulgence for your afternoon tea, these mini cupcakes are a perfect choice.
The secret to the irresistible appeal of these Mini Chiffon Cupcakes lies in their delicate crumb and gentle sweetness, which makes them a hit with all ages. This recipe guides you through creating these tiny wonders, ensuring that each cupcake comes out perfectly airy and soft. The joy of this recipe is not just in the eating, but also in the making, as you whip up these little clouds of sweetness.
“Perfect for any occasion, from casual get-togethers to elegant parties, these Mini Chiffon Cupcakes are sure to charm your guests. Their size makes them ideal for portion control, and their light texture means you can enjoy a sweet treat without feeling too heavy. So, let’s get started on this delightful baking journey and fill your kitchen with the sweet aroma of freshly baked chiffon cupcakes.
Mini Chiffon Cupcakes Recipe
Indulge in our delightful Mini Chiffon Cupcakes recipe, perfect for a light, airy treat. These tiny cakes are the ideal bite-sized indulgence for any occasion.
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
25 g milk
25 g vegetable oil
35 g cake flour
0.5 g salt
25 g granulated sugar
3 eggs (small eggs, about 55g each with shell)
5 g lemon juice
5 g vanilla extract
Directions
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well vegetable oil and milk until well combined. Add in cake flour, salt, egg yolks, and mix well. Set aside.
- Line the mini cupcake tin with mini cupcake liners. Preheat the oven to 266℉(130℃).
- Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until stiff peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Transfer the batter into a piping bag. Fill each cupcake liner with batter. Send into the oven and let bake for 30 minutes. Let the cupcakes cool down and serve.
