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MY COOKBOOK

MY COOKBOOK
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5.3.11

VANILLA CHIFFON CUPCAKES


The texture of these cupcakes is magnificent. They are light and not too sweet. This recipe makes 12 large cupcakes in large muffin tins with extra large cupcake liners. I will make this again.

1-1/3 cups cake flour
1/2 tsp salt
1/2 cup sugar
5 egg yolks
1/4 cup water
1/4 cup oil
1 tsp vanilla extract
5 egg whites
1/2 teaspoon cream of tartar [no replacement]

• Preheat oven to 350 F.
• Place cupcake liners inside the muffin tin and set aside.
• In a medium size bowl sift together the flour, and salt. Set aside.
• Reserve 1/8 cup of the sugar.
• Place the remaining sugar and the egg yolks into a large bowl.
• Beat on high until the mixture grows in volume and becomes pale yellow.
• Add the water, vegetable oil and vanilla and whisk to combine.
• Add the dry ingredients to the egg yolk mixture and whisk just to combine.
• Place the egg whites and the cream of tartar in a clean bowl.
• Beat on high with clean beaters until soft peaks form.
• Gradually add the 1/8 cup sugar and whisk until stiff peaks form.
• Gently and gradually fold the stiff egg whites into the batter.
• Transfer batter into prepared muffin tins evenly dividing the batter between the cups.
• Bake for 30 minutes, until a cake tester comes out clean.
• Remove from the oven to a cooling rack.
• Cool completely before frosting.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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