CHOCOLATE CHIFFON CUPCAKES
Make and share this Chocolate Chiffon Cupcakes recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
- Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
- Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
- Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
- Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
- Frost with your favorite frosting.
Nutrition Facts : Calories 181.4, Fat 10.6, SaturatedFat 1.8, Cholesterol 41.3, Sodium 118.9, Carbohydrate 20.3, Fiber 1.1, Sugar 9.8, Protein 2.9
FLUFFY CHIFFON CAKE
You can think of the chiffon cake as angel food cake's even fluffier cousin. This is the recipe from Tartine Bakery in San Francisco.
Provided by Elizabeth Prueitt
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
- Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
- Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.
CHIFFON CUPCAKES
Make and share this Chiffon Cupcakes recipe from Food.com.
Provided by the Hildebrands hom
Categories Dessert
Time 30m
Yield 24 Cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
- 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 remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
- 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 or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
Nutrition Facts : Calories 87.1, Fat 3.3, SaturatedFat 0.6, Cholesterol 38.8, Sodium 134.7, Carbohydrate 12.4, Fiber 0.1, Sugar 7.2, Protein 1.9
CHOCOLATE CHIFFON CUPCAKE
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
- 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 remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
- 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 or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM
Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing
Provided by John Whaite
Categories Dessert
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
- Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
- Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
- Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
- To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.
Nutrition Facts : Calories 795 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
LEMON CHIFFON CUPCAKES
Make and share this Lemon Chiffon Cupcakes recipe from Food.com.
Provided by Second2None
Categories Dessert
Time 1h15m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Place paper cupcake inserts inside cupcake pan.
- Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
- In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
- Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
- In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
- Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
- Divide the batter evenly among the prepared cups.
- Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
- Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
Nutrition Facts : Calories 187.7, Fat 10, SaturatedFat 1.5, Cholesterol 30.7, Sodium 41.5, Carbohydrate 22.2, Fiber 0.4, Sugar 8.5, Protein 2.5
More about "chiffon cupcakes food"
CUPCAKE HEAVEN | HAYMARKET VA - FACEBOOK
From facebook.com
EASY CHIFFON CAKE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
CREAM FILLED CHIFFON CUPCAKES - THE GARDENING FOODIE
From thegardeningfoodie.com
CHOCOLATE CHIFFON CUPCAKES RECIPE | ALTON BROWN
From altonbrown.com
4/5 (4)Category SweetsServings 24Total Time 1 hr
- Heat oven to 325°F with the racks in the upper middle and lower middle positions. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 oven-proof coffee mugs on a half sheet pan and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside. Whisk together the hot water and the cocoa powder in a small bowl and set aside.
- Combine the egg yolks and 2/3 cup plus 2 teaspoons (140 grams) of the sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high until the mixture becomes pale yellow and forms ribbons when lifted, about 2 minutes. Add the cocoa mixture, vegetable oil, and vanilla and beat on medium speed to combine. Add the dry ingredients and beat on low speed just to combine. Transfer the mixture to a large bowl. Thoroughly clean the mixer bowl and attachment.
- Place the egg whites and cream of tartar into the now-clean mixer bowl and beat on high using the whisk attachment until it becomes foamy. Decrease the speed to low and gradually add the remaining sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, about 2 minutes.
ORANGE CHIFFON CUPCAKES WITH MERINGUE BUTTERCREAM
From foodnetwork.com
Author Kelly L MadeySteps 5Difficulty Intermediate
ADAM LIAW’S ORANGE CAKE RECIPE, GLUTEN FREE BAKING
From smh.com.au
HAUTE CAKES PASTRY SHOP | ARTISAN CAKES FOR THE SWEETEST OF …
From hautecakespastryshop.com
CUPCAKE TRUCK MENU/ROUTE | TWISTED SISTERS SUGAR SHACK
From twistedsisterscupcakes.com
WHAT IS CHIFFON CAKE? - ALLRECIPES
From allrecipes.com
INSPIRED CRAVINGS VEGAN BAKERY
From inspiredcravings.com
LEMON CHIFFON CUPCAKES - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
LIGHT AND FLUFFY CHIFFON CAKE - DRIVE ME HUNGRY
From drivemehungry.com
CHIFFON CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
UBE CHIFFON CAKE WITH MACAPUNO FILLING - MORE.CTV.CA
From more.ctv.ca
LIGHER-THAN-AIR CHIFFON CUPCAKES RECIPE - ALTON BROWN
From altonbrown.com
EASY VANILLA CHIFFON CUPCAKES RECIPE | AMIABLE FOODS
From amiablefoods.com
FLUFFY LEMON CHIFFON CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
DISNEY EATS: FOODIE GUIDE TO MOTHER’S DAY MOUTHWATERING …
From disneyparks.disney.go.com
HOW TO MAKE THE PERFECT CHIFFON CAKE • JUST ONE COOKBOOK
From justonecookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love