Chiffon Cupcakes

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The cake came out nicely but way too salty. I think 1 tsp of salt is a little bit too much. I'll try this recipe again with less salt.

Magnolia's Vanilla cupcake remains my #1 Cupcake recipe!

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These taste very nice. I added orange juice instead of water and some orange zest to the batter. However, the cupcakes were a bit rubbery for me...maybe I over beat the batter. I took out the cupcakes at 17 minutes and they were perfectly done. 30 minutes in the oven is defenitely too much.

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These cupcakes are very good. I read all the reviews and was prepared to possibly have a batch of hockey pucks on my hands, but fortunately, this was not the case. I was able to make 29 average sized cupcakes from this recipe.

Let me try to offer some advice to those having problems, if I may.

First, the texture. I liken the texture of these cupcakes to something akin to angel food cake. They aren't quite that light, but they do have something of an "al dente" feel when you bite into them. If this doesn't sound good to you, this is not your recipe.

Secondly, I think the measurements (I.E. weight vs. volume pose an issue for those of us not used to them. So here are the measurements I used (I chose to measure the sugar by tablespoons because I thought I could be more accurate: Sugar : 3 Tbsp. + 1 tsp. in the meringue, 11 Tbsp. + 1 tsp. in the egg yolk mixture; Cake Flour (as was mentioned before, I think: 1 1/2 cups. (the recipe also leaves out that the flour should be sifted after measuring On the icing, the shortening measurement comes to about 4 Tbsp, and the confectioner's sugar should be about 3 1/2 cups (I sifted this as well.

Lastly, the cooking time. I agree with others who said 30 minutes is too long. I had mine out in 14. As most ovens vary, 15 minutes is a good time to shoot for.

I hope I haven't overstepped my bounds here. I just think that these cupcakes are fantastic - just right for a snack that's not too sweet (well, that is minus the icing. I hope some of those who had bad luck in the past with this recipe will give it another chance...

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These could be fine without frosting, just dust with powdered sugar.

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I followed the recipe exactly and they were horrible! They were extremely salty; only a buttercream frosting I found elsewhere made them edible. They had this awful sticky texture that made them taste like they were held together with glue. And the recipe didn't make nearly as many as it says. I needed four dozen for a school function so I doubled the recipe. I ended up with 32 very small cupcakes. I will NEVER make this recipe again.

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I'm a huge cupcake fan, and I have been using the Magnolia Bakery recipe for a while now. Now, I think these will be me go-to cupcake recipe. They are much lighter and not as sweet as the ones that I am used to. If you are using the icing recipe from the episode (or any other similar buttercream recipe, the sweetness in the icing is enough; it would be too overwhelming with any more sugar in the cake itself.
The only problem I ran into was that I think the cooking time is meant for the larger cupcakes cooked in mugs, and I used a standard cupcake pan. I took them out at about 23 minutes, and they are a little dry. Probably 18 minutes, as another poster mentioned, would be perfect.

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5.25 oz is approximately 1 and 1/4 cups flour
6 oz is approximately 2/3 cups sugar

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I've tried this recipe and it turned out fantasticlly, but I don't have a scale at my house.

Can someone give me the measurements in volume?

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I followed the recipe to the letter after watching the clip of the show a few times and they turned out great. Light, fluffty, and just sweet enough. A little cream cheese frosting and a true delight.

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I used this recipe to make a Buche De Noel cake for our holiday table since there isn't a decent French bakery in the area. It turned out FANTASTIC! Moist, light and tastes perfect and is super easy to do with 3 kids racing around my kitchen. Alton, you did a great job with this one.