Chocolate Chiffon Cupcakes
photo by limeandspoontt
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 354.88 ml cake flour
- 118.29 ml unsweetened cocoa, plus
- 14.79 ml unsweetened cocoa
- 4.92 ml baking powder
- 1.23 ml baking soda
- 2.46 ml salt
- 4 large eggs, separated
- 177.44 ml vegetable oil
- 177.44 ml sugar, plus
- 29.58 ml sugar
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 1 more reviews
RECIPE SUBMITTED BY
Dreamgoddess
United States