Who doesn't love cupcakes? They're soft, sweet, and bring instant happiness with every bite. Today, we're making fluffy paper cupcakes using the same recipe you'd use for an 8-inch chiffon cake.
Yes, it's the same batter but in cute little cups! My daughter has been asking for these for days—so Lykkers, let's dive into this sweet little project together!
<h3>Gathering the Ingredients</h3>
Here's what we need to make about 12 medium paper cupcakes (if everything goes smoothly):
• Eggs (around 60g each): 5
• Sugar (for egg yolks): 25g (optional if you like it less sweet)
• Corn oil (or any neutral oil): 40g
• Whole milk (or water): 40g
• Cake flour (low-gluten): 85g
• Sugar (for egg whites): 50g, added in 3 parts
<h3>Preparation</h3>
<b>Separate the Eggs Properly</b>
First things first—we need to separate the egg whites and yolks into two clean bowls. This part is super important! If you're new to baking, use an egg separator or break the egg over a small bowl first before pouring it into the main bowl. If even a bit of yolk gets into the whites, it might mess up the whipping later.
<b>Mixing the Egg Yolks</b>
Into the bowl with the yolks, add 25g sugar (optional), 40g oil, and 40g milk. Stir them together with a manual whisk. No need to be fancy here—just mix until everything's blended.
<b>Now Add the Flour</b>
Next, sift in 85g of cake flour right into the egg yolk mixture. Sifting helps avoid lumps, so don't skip it. Mix the batter using a Z-pattern motion until smooth and well combined.
<b>Whipping the Egg Whites</b>
Get ready to whip it good! Make sure the bowl and beaters are clean and dry—no water or oil. Begin beating the egg whites, and once you see large bubbles, add the first third of the 50g sugar. Keep beating until bubbles get smaller, then add the second third. When you see fine lines forming, add the final third of sugar. Want to level up? Add a few drops of lemon juice or vinegar to get rid of the eggy smell, and even a tiny pinch of cornstarch to stabilize the foam.
We're aiming for stiff peaks here—when you lift your whisk, the peaks should stand straight and firm. If you're feeling confident, try flipping the bowl over... the foam should stay in place.
<b>Mixing the Two Parts</b>
Scoop out one-third of the whipped egg whites and gently fold them into the yolk batter. Stir until combined—don't worry if it deflates a little. Then pour this mix back into the remaining egg whites and fold it all together carefully, like you're tossing a stir-fry. We want it airy, not soupy.
<b>Let's Preheat the Oven</b>
Time to warm things up. Set your oven to 150°C (302°F) and let it preheat for about 5 minutes.
Meanwhile, prepare your paper cups—medium size is best. For clean pouring, use a piping bag or even a ziplock with the tip cut off. Fill each cup about 80–90% full.
<b>Time to Bake!</b>
Place the cups in the lower part of the oven. If your oven has three layers, use the bottom one; if it has four, go for the second from the bottom. Bake at 150°C (302°F) for 50 minutes. If you're picky about surface cracks, try baking in two phases: 130°C for the first 25 minutes, then 150°C for the next 25. Since every oven has its own personality, keep an eye on them the first time around.
<b>Fresh Out of the Oven</b>
The smell will drive your family wild! Once the tops are golden and springy, take them out. Tap the tray gently on the counter a few times to let the steam escape—this helps avoid collapsing. Then transfer them to a wire rack to cool. You can flip them upside down if you want super fluffy texture.
<b>Time to Eat!</b>
And there we have it—beautiful, puffy paper cupcakes made with love. They're soft, sweet, and absolutely irresistible. Perfect for kids, guests, or just treating yourself on a cozy afternoon.
<h3>We'd Love to Hear From You, Lykkers!</h3>
What's your favorite cupcake flavor? Do you like adding toppings like whipped cream or fruit? Try this recipe and let us know how it goes. Tag us if you share your baking magic—we'd love to see your creations! 🍰💬
Let's keep baking joy into every bite!
