Chiffon Cupcakes

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p.s. Alton says a "stiff peak" means the whipped egg whites wobble, but they don't collapse.

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I've made these cupcakes several times since the show aired. These are my boyfriend's favorites. They never last long in my house. They're delicious and light. Strictly following the directions is key to the perfect chiffon cupcake. I recommend measuring all ingredients out ahead of time. Also, in my experience, making these cupcakes in a stand mixer produces fluffier cakes.

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I haven't made these yet - will make later this week - but in the meantime I wanted to post the icing recipe.

This recipe was derived from the transcript of Good Eats? ?Honey I Shrunk The Cake? episode found on www.goodeatsfanpage.com, at http://www.goodeatsfanpage.com/Season11/cupcakes/cupcake_tran.htm


Chiffon Cupcake Vanilla Icing

? 6 oz unsalted butter, room temperature
? 2 oz shortening, room temperature
? 1 egg, room temperature
? 1 pound confectioners sugar
? 1 tsp vanilla extract


1. Add butter and shortening to bowl and, using your mixer?s paddle attachment, cream on high until light and fluffy, approximately 3-4 minutes.
2. Add egg, beat until combined (1-2 minutes.
3. Turn off mixer, and gradually add the confectioners sugar about ? cup at a time until completely added. Turn on mixer to low setting to add each portion until complete.
4. Add vanilla, then beat until frosting is smooth and light, about 3 minutes.


You can use your frosting right away, or you can refrigerate for a couple of days. Make sure that you let it come to room temperature before you attempt to apply it. Add sprinkles if desired. Apply with piping bag, offset spatula or your preferred tool.

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I made these in regular cupcake pans and only cooked them for about 18 minutes. I thought the sweetness was just right. I've never had chiffon before, but it was reminiscent of angel food cake to me.

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Not sweet enough... are you mad?
These little darlings puffed up perfectly for me on a cold, dry Chicago afternoon. I filled them with some dark chocolate raspberry ganache and they were a major hit.

Perfect cupcakes!!!

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I thought it was odd they didn't put the icing recipe on the site. I just make it and its yummy!

6 oz butter, room temp
2 oz shortening
1 egg, room temp
1 lb powdered sugar
1 tsp vanilla

Beat butter & shortening until light and fluffy. Add egg and mix until incorporated. Mix in sugar a little at a time. Add vanilla and beat until fluffy.
To omit egg - use 8 oz butter, no shortening, 1 oz milk.

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I'm at mile high here, but this recipe didn't work at all, even with high altitude modifications (add of more flour. The cupcakes puffed up then dropped, most coming out concave. Like another reviewer, I had to add more sugar, otherwise they would have been unpalatable. Alton lives in Atlanta where he's at sea level and he has a lot of humidity. It's dry here. I have no problem making souffles so I don't think it's my oven. I'm going to stick with the pillsbury recipies as those always work at high altitude.

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can someone please post the icing recipe for these cupcakes?

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I'm not sure if I've had chiffon cake before but these cup cakes were a wonderful surprise. Very light and tasty. I made a regular vanilla buttercream icing and dusted it with a chili chocolate spice mix I have. It was great. Only thing I would change is add a little more sugar. I had suspected based on other recipes from AB that I've tried that this wouldn't be sweet enough for my tastes and I was right.

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I used vanilla sugar, but what a great texture not too fluffy and not too dense.. nice and moist ... in my opinion one of the best cupcakes I have ever had!.. Thank you Alton!!!