Vanilla Chiffon Cupcakes (Printer-Friendly)
Airy cupcakes with whipped egg whites and vanilla for a moist, tender bite.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
1 ½ cups all-purpose flour
02 -
1 cup granulated sugar, divided
03 -
5 large eggs, separated
04 -
½ cup vegetable oil
05 -
1 ½ teaspoons baking powder
06 -
¼ teaspoon cream of tartar
07 -
½ cup milk
08 -
2 teaspoons vanilla extract
09 -
Pinch of salt
# Step-by-Step Instructions:
01 -
Measure all ingredients precisely. Separate the eggs, placing whites in a large bowl for whipping and yolks in another bowl.
02 -
Sift together flour, baking powder, and salt to ensure a smooth, lump-free crumb.
03 -
Whisk egg yolks with vegetable oil, milk, and vanilla extract until homogenous and smooth.
04 -
Add cream of tartar to egg whites and beat with electric mixer until stiff peaks form for optimal airiness.
05 -
Gently fold dry mixture into wet yolks, then gently incorporate whipped egg whites in batches to preserve volume.
06 -
Distribute batter evenly into cupcake liners. Bake in a preheated oven at 325°F for 18-22 minutes or until toothpick inserted comes out clean.
# Extra Tips:
01 -
Use room temperature eggs to maximize volume when whipping egg whites.
02 -
Gently fold ingredients to avoid deflating the batter and maintain light texture.
03 -
Ensure oven temperature accuracy to promote even rising and prevent cracking.
04 -
Test doneness with a toothpick to prevent overbaking and dryness.
05 -
Cool cupcakes upside down to retain height and prevent collapse.