Chiffon Strawberry Cupcakes

Описание: 🧁🍓 Chiffon Cupcakes Recipe!

Soft, airy, and not too sweet! But why did mine crack? Let’s fix that.

Ingredients (12 cupcakes)

3 eggs, separated
⅓ cup (40g) cake flour
1/6 cup (40ml) vegetable oil
2 tbsp (30ml) milk
2 tbsp (25g) sugar (for egg whites)
¼ tsp cream of tartar
½ tsp vanilla extract (optional)

Stabilized Whipping Cream:

1.5 cups (360ml) heavy cream, cold
1.5 tbsp Jell-O vanilla instant pudding mix
1.5 tbsp (10g) icing sugar (optional, for extra sweetness)
1 tsp vanilla extract (recommended to cover instant pudding taste)
Strawberries for topping

Steps

1️⃣ Whisk oil & flour until smooth. Add milk, yolks, and vanilla.
2️⃣ Whip egg whites with cream of tartar, adding sugar gradually until medium peaks.
3️⃣ Fold ⅓ of the meringue into the yolk mixture, then gently fold in the rest.
4️⃣ Bake at 325°F for 18–22 min (fill liners ¾ full). Using a piping bag gives a smoother top, but I used an ice cream scoop to be quick—doesn’t matter since it’s all covered anyway!
5️⃣ Cool in oven with door cracked for 5-10 min, then on a wire rack. The chill in the fridge for 1 hour.
6️⃣ Whip Cream: While cupcakes cool, prepare stabilized whipped cream by whipping heavy cream on low, gradually increasing to medium-high. When it starts thickening, add pudding mix (and icing sugar/vanilla if using). Whip until stiff peaks form.
7️⃣ Pipe & Decorate: Transfer whipped cream to a piping bag and pipe onto cupcakes. Top with fresh strawberries or your favorite fruit. Enjoy! 🍓🧁

💡 Cracks? Could be too hot (try 315-320°F), overfilled liners, or uneven heat. Still delicious—just add whipped cream!

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