Chiffon Cupcakes

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I wanted to make cupcakes for my son's 4th birthday today so I made these cupcakes. It took me 3 times but I think I finally got the recipe right. I think having all the ingredients room temperature helped plus the fact I finally got a battery for my scale so I could weigh the ingredients like Alton says too. The first batch I baked for 30 min but that was way too long. The second batch cooked for about 24min and the third I baked for 22 min. I think 22 minutes was perfect. Once the cooking time was correct, the cupcakes came out light and fluffy. Almost too light and fluffy. I actually added a little vanilla pudding mix to the batter which helped some but I think I like my cakes a little more moist and dense. They were a big hit with the 4 year olds and the teachers though. I topped them with gale gand's quick vanilla buttercream frosting which was delicious! All and all ok cupcakes but I don't think it'll be my go to recipe.

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After reading all the reviews, I decided to make these, I had just watched Good Eats. I really liked them. They were sweet, moist, chewy as Chiffon cakes are. I did weigh the ingredients and the texture came out perfect. I used Gale Gand's recipe for quick vanilla buttercream on this website. I did add a little dash of almond extract and doubled the vanilla.

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Very good cupcake by itself, definitely will make my "cookbook". Only thing I wonder about is that I filled the paper cups up 3/4 but they really didn't rise well above the edge, had to fill 9/10 to get an acceptable height out of it.

I liked the buttercream frosting but surprised to not see it in the recipe list here and Food Network won't let me put it in the review here.

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Wonderfully fluffy like biting into a cloud.

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These cupcakes are super light and fluffy, like most of the reviews state. The texture and sweetness remind me of shortcake. My only criticism is that they really do shrink quite a bit, so you don't get the classic "muffin top" on the cupcake. When I make the next batch I'm planning to fill the cups almost up to the top of the cupcake cup.

Also, when using cupcake cups, 18 - 20 minutes is perfect.

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Flavor wise, they were pretty bland and boring. I even put double the amount of vanilla. The texture was really odd, and the cupcakes separated while cooking. The top was light and airy and the bottom was off colored and almost hard, while still being really spongy.

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This is by far may favorite cupcake recipe, I will never go back to the boxed stuff!These are like angel food, very light, but even better in my opinion, very spongy but not too sweet. I recomend cream cheese buttercream frosting with lemon zest, or freshly mashed strewberries mixed in. I followed the recipe ingredients exactly, including using weight, not volume measurements. and they turned out wonderful! I was afraid I might have over beaten the egg whites or the batter but everything turned out great: For those who thought it was too salty I wonder if you used table salt instead of kosher...If you don't have kosher salt on hand I would reduce the salt, maybe a rounded 1/2 tsp instead of 1 tsp. The only thing I changed was the time. 18 minuted was perfect in my 325 oven.

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Just made these and realized I did not add sugar to the yolk mix, just the meringue! They were still tasty & I love the texture. I injected each with a dab of raspberry jam and topped with raspberry buttercream frosting and a fresh raspberry. YUM! Gonna try again WITH the right amount of sugar because I have a ton of frosting left :

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I signed up just to rate these! These are little pillows of fluff!!
Delicious! The only thing is, I baked them for 18-20 minutes, not 30 minutes! I wonder if that's for the tea cups (assuming you bake them in the tea cups, definitely not 30 minutes. 18-20 minutes will do it! They're worth the effort as well! Serve with buttercream frosting. Delicious!

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I loved these cupcakes and I am a terrible baker I cannot make a cookie to save my life. I found these extremely easy after i had the measurements in cups vs weighing it. Thanks you Alton. You have restored my families faith in my baking... Maybe i can try a chocolate chip cookie now.... or not. :