《Tinrry+》Vanilla/Matcha/Cocoa Mini Chiffon Cupcakes, Moist without Scalded Dough~
This is a no-scalded-dough version of mini cupcakes. By adjusting the recipe and steps, the cupcakes can also be moist and fluffy~ Vanilla/Cocoa/Matcha, which one is your favorite? I love them all anyway! They're tiny and adorable, homemade and healthy, perfect for kids too - totally reassuring~ Through testing, I’ve already uncovered most of the common pitfalls for you. As long as you adjust the oven temperature once during baking, the cupcake tops will puff up adorably. Follow the meringue state shown in the video to reduce cracking or shrinkage of the cupcakes. Note: Each recipe can make one tray of 24-mold or 20-mold mini chiffon cupcakes.
Ingredients
Steps
Place paper cups in a 24-mold pan. Preheat the oven to 130°C with upper and lower heat.
In a bowl, add whole milk and corn oil. Emulsify using a manual whisk, then sift in the low-gluten flour and mix well.
Separate the egg whites and yolks. Place the egg whites into a clean bowl. Add the yolks to the batter made earlier, mix well with a manual whisk, add the vanilla paste, and mix to form the vanilla egg yolk batter.
Using an electric mixer on high speed, whip the egg whites to coarse bubbles, then add half of the caster sugar.
Switch to medium speed, whip until white, then add the remaining caster sugar and cornstarch.
Continue beating at medium speed until meringue forms streaks that do not disappear. Then switch to low speed, whipping until the whisk encounters resistance and the meringue forms a small hook when lifted. Tips: Under-whipped meringue may cause the cake to collapse; softer meringue results in a moister cake but might peel; stiffer meringue reduces shrinkage but may crack the surface.
Scoop one-third of the meringue into the egg yolk batter. Fold until even, pour into the remaining meringue, and fold evenly. The vanilla batter is now ready.
Spoon the batter into a piping bag, pipe it into the cupcake molds, and use a skewer to lightly smooth the surface.
Place in the preheated oven and bake at 130°C for 25 minutes (activate fan mode if available). Once the cupcakes rise, increase to 150°C and bake for another 10–15 minutes (turn off fan mode) until the surface is golden and forms a crust. Done! Tips: Adjusting to 150°C allows browning and crust formation. Without this crust, the cupcakes may collapse upon cooling.
Cool the freshly baked cupcakes at an angle. Once the cupcakes are cooled and back to room temperature, they will regain softness.
In a bowl, add whole milk and corn oil. Emulsify with a manual whisk, then sift in low-gluten flour and matcha or cocoa powder. Mix evenly, add egg yolks, and mix thoroughly. The matcha or cocoa egg yolk batter is now ready.
Whip the egg whites using an electric mixer until streaks form and do not disappear. The process is the same as for the vanilla meringue (refer to steps 6, 7, and 8). Tips: For matcha and cocoa cupcakes, the meringue can be firmer than for vanilla to prevent deflation during mixing.
Scoop one-third of the meringue into the matcha or cocoa egg yolk batter. Fold evenly, pour into the remaining meringue, and fold well. The matcha or cocoa batter is now ready.
Pipe the prepared batter into molds. Baking time and method are the same as for vanilla cupcakes (refer to steps 10 and 11).