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Lemon Curd Chiffon Cupcakes

Chiffon Cupcakes

Yield: about 32 Cupcakes

Ingredients

Instructions

  1. Whip the vegetable oil and the egg yolks together until just combined. Stir in the water and the vanilla extract.
  2. Sift together the cake flour, one-third of the sugar (), the baking powder, and the salt. Stir this into the egg yolk mixture, then whip at high speed for 1 minute. Reserve.
  3. Whip the egg whites to a foam. Gradually add the remaining sugar () and continue whipping until stiff peaks form.
  4. Carefully fold the meringue into the reserved batter.
  5. Fill cupcake liners 2/3 the way full. Bake for about 20 minutes at 375°F (190°C). Cool for 5 minutes in the cupcake tins and transfer to a rack to cool completely before filling and decorating.