Chiffon Cupcakes Recipe

Ingredients

• 5 1/4 ounces cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 5 large eggs, separated
• 6 ounces sugar, divided
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 5/8 teaspoon cream of tartar

Instructions

1. Preheat the oven to 325 degrees F.
2. Line 2 (12-cup) muffin tins with paper liners or, if you prefer, set 12 ovenproof coffee mugs on a half sheet pan.
3. In a medium mixing bowl, whisk together 5 1/4 ounces of cake flour, 1 1/2 teaspoons of baking powder, and 1 teaspoon of kosher salt. Set aside.
4. In the bowl of a stand mixer, combine 5 large egg yolks and 5 ounces of sugar. Whisk on high for 2 minutes until pale yellow and ribbons form when lifted.
5. Add 1/4 cup of water, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract to the yolk mixture. Whisk until well combined.
6. Gently fold in the dry ingredients into the wet mixture until just combined. Transfer the batter to another mixing bowl.
7. In a clean bowl, place 5 large egg whites and 5/8 teaspoon of cream of tartar. Whisk on high until foamy, then reduce speed to low and gradually add the remaining 1 ounce of sugar.
8. Increase speed to high and whisk until stiff peaks form, about 2 minutes.
9. Take 1/3 of the whipped egg whites and whisk them into the batter until well combined. Then, gently fold in the remaining egg whites until fully incorporated.
10. Spoon the batter into the prepared muffin tins or coffee mugs, ensuring an even distribution.
11. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted comes out clean or the internal temperature reaches 205 to 210 degrees F.
12. Remove from the oven and transfer to a cooling rack. Allow cupcakes to cool completely before frosting.