Chiffon Cupcakes Recipes

CHOCOLATE CHIFFON CUPCAKE

Chocolate Chiffon Cupcake image

Provided by Alton Brown

Categories dessert

Time 1h

Yield about 24 cupcakes

Number Of Ingredients 11

Ingredients

4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup hot water
1 1/4-ounce cocoa powder
5 large egg yolks
6 ounces sugar, divided
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar

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.

CHIFFON CAKE

Chiffon Cake image

This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.

Provided by Carol

Categories Desserts Cakes Yellow Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 12

Ingredients

2 cups sifted cake flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
7 egg yolks
¾ cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
½ teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting

Steps:

Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g

CHOCOLATE CHIFFON CUPCAKES

Chocolate Chiffon Cupcakes image

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

Ingredients

1 1/2 cups cake flour
1/2 cup unsweetened cocoa, plus
1 tablespoon unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, separated
3/4 cup vegetable oil
3/4 cup sugar, plus
2 tablespoons sugar

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

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