Chiffon Cupcakes

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Honey, I Shrunk the Cake

Rated: 4 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
30 min
Level:
Easy
Yield:
about 24 cupcakes

Times:

Prep: 30 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 0 min

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Ingredients

5 1/4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 large eggs, separated
6 ounces sugar, divided
1/4 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar

Directions

Preheat oven to 325 degrees F.

Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.

In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.

Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

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Comments & Reviews

recipe Chiffon Cupcakes
Saharu Urbandale, IA 02-04-2010
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This is it!
Rated: 5 stars out of 5

If you are sick and tired of over-sugary, heavy cakes, then you've found heaven. I followed the "change baking time to 16... minutes" advice that other reviewers have posted, and voila! Light, fluffy, moist, and delicious! I can safely say that this is the best cupcake I've ever tasted. I have not tried it yet, but it tastes like it would go wonderfully well with some whipped cream and strawberries on top (in that case, I would just cut down on the sugar by an ounce or two, but that's just me.) Can't wait to share!Read more
recipe Chiffon Cupcakes
Lauren Ridgeland, MS 02-01-2010
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Disappointing
Rated: 2 stars out of 5

When I read, "The best cupcake I have ever had", I was thrilled and could not wait to try this recipe. Unfortunately, it was... far from the best. They did bake beautifully; no flopping over the sides and sinking in the middle; however, they were terribly dry and bland with an unappealing texture.Read more
recipe Chiffon Cupcakes
Green Reston, VA 01-31-2010
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Not as Mind Blowing as I Hoped
Rated: 3 stars out of 5

They're good, very light and soft, but they don't carry much flavor. After my boyfriend and I ate them, we weren't craving... seconds. Not bad, just had very high hopes I guess.Read more
recipe Chiffon Cupcakes
MaryCarmen ventura, CA 01-27-2010
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DELICIOSOSSSSSSSS!!!
Rated: 5 stars out of 5

YOU ARE THE BESTTTTTTTTT!!!!! ...................... ARE YOU OK? YOU LOCK THRINER........ TANK YOUUUU Luciernaga
recipe Chiffon Cupcakes
Susan East Berlin, PA 01-25-2010
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Delicious... AND easy!
Rated: 5 stars out of 5

Don't be "scared off" by Alton's directions! Very good and moist! Even better the next day, actually! Just two things...... if you're going to use regular muffin tins/liners, I found that the recipe only makes 18 cupcakes (not 24), AND the baking time should be 16 minutes (not 30)! Just my observations... hope they help! Read more
recipe Chiffon Cupcakes
Pam Belmont, NC 01-22-2010
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Worth the effort
Rated: 4 stars out of 5

These cupcakes were light and airy and very satisfying. They would be great after a rich meal when you need something sweet,... but not something heavy. These baked in 13 minutes in a regular size muffin tin. They made small cupcakes, but that is what I wanted. And I did the egg whites first. Transferred them to a bowl and put them in the fridge until the rest of the batter was mixed. You don't need to wash the bowl that way. You are going to add the egg whites to the rest of the batter anyway. Read more