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Post #1 - Dec. 20, 2018
Homemade Vanilla Chiffon Cupcakes
These homemade cupcakes that my mom made up a long time ago are simple to make and really tasty. In my family, we love to make these every week to eat and enjoy as daily desserts.
It is almost National Cupcake Day! This means that we should start making cupcakes and getting ready! I decided to celebrate, too, by making these delicious Vanilla Chiffon Cupcakes.
Making these all started on a day when my grandparents came home from their visit to China. They had barely unpacked and next thing I knew, I was tasting the yummy cupcakes they had just walked in and made a few minutes before. That was when I decided to take on the challenge and learn how to make them. They traditionally have no icing on the top, but you can decorate them however you like!
As soon as you make them, you will feel the yumminess I feel every time I see, smell, and eat them, and they will be gone from your countertop in no time.
It is almost National Cupcake Day! This means that we should start making cupcakes and getting ready! I decided to celebrate, too, by making these delicious Vanilla Chiffon Cupcakes.
Making these all started on a day when my grandparents came home from their visit to China. They had barely unpacked and next thing I knew, I was tasting the yummy cupcakes they had just walked in and made a few minutes before. That was when I decided to take on the challenge and learn how to make them. They traditionally have no icing on the top, but you can decorate them however you like!
As soon as you make them, you will feel the yumminess I feel every time I see, smell, and eat them, and they will be gone from your countertop in no time.
Just to help, here are some photos to guide you along while you read the instructions and make these delicious cupcakes:
Homemade Vanilla Chiffon Cupcakes
Prep Time: 15-20 minutes Cook Time: 25-30 minutes Total Time: 40-50 minutes
Makes approximately 24 cupcakes
Prep Time: 15-20 minutes Cook Time: 25-30 minutes Total Time: 40-50 minutes
Makes approximately 24 cupcakes
Ingredients:
- 6 Jumbo Eggs
- 1 Cup of Flour
- 1 Cup of Milk
- 1 ½ Cups of Sugar (divided in half)
⅓ Cup of Cooking Oil - 1 Tablespoon of Vanilla Extract
- 1 Teaspoon of Cream of Tartar
- Set the oven 350 degrees and put the trays into the oven.
- Grab two Stainless Steel Bowls and measuring tools, which include 1 cup, ¾ cup, ⅓ cup, 1 tablespoon, and 1 teaspoon.
- Crack the 6 eggs, and separate the egg yolks and egg whites. This means to put them in different bowls. Make sure there is no egg yolk in the egg white bowl. It’s okay if a little bit of egg white ended up in the egg yolk bowl.
- Pour the 1 cup of milk into the egg yolk bowl and mix.
- Pour ¾ cup of sugar into the egg yolk bowl and mix.
- Add ⅓ cup of cooking oil into the egg yolk bowl and mix.
- Add a tablespoon of vanilla extract into the egg yolk bowl and mix.
- Finally, get a cup of flour and sift it through a sifter into the egg yolk bowl.
- Mix the egg yolk bowl until you see almost no more bumps on the side of the bowl. If necessary, pour a little more milk to get it to the right consistency. Make sure the batter isn’t too thick or too thin.
- Get 1 teaspoon of cream of tartar and put it into the EGG WHITE bowl.
- Use a running beater at high speed. (This usually takes around 10 minutes.)
- Gradually add the ¾ cup of sugar while you mix.
- Keep beating until the mixture becomes stiff.
- Dump half of the egg white bowl into the egg yolk bowl.
- Use a spatula to fold it gently in one direction. You don’t want to break the foam of the egg white.
- Dump the other half of the egg white and repeat step 14 & 15.
- Pour batter into cupcake tins
- Cook for about 25-30 minutes
- Done!