This is the 3rd time I baked this Dragon Fruit Chiffon Cupcakes. Firstly because I love the super cottony soft texture and the mild taste of dragon fruit in the cake and secondly I don't understand why I can't get the pretty red colour after they have been baked even though I've increased the dragon fruit puree. As I was eager to get an answer, I left a message on facebook asking anyone who knows the reason. I'm so glad to receive a feedback from Criz Lai of CRIZ BON APPETITE that I'm sure many of you are also curious to know the answer. Thank you very much Criz for the answer, really appreciate it.
Criz wrote: "Actually the answer to your question is quite simple. It's the use of baking soda. The addition of this ingredient in baking would discolor any naturally colored juices through heat. That's the reason why some would add in some food coloring to have a better color presentation. Baking soda has been widely used as a whitening agent such as in toothpaste and more. :)"
By the way... nice creation you have there. Alternatively, you could add in some slightly sweetened fresh cream with some freshly cubed pitaya in between the cake~ :)"
Dragon Fruit Chiffon Cupcakes
3 Egg yolks (use large egg 70g each)
25g Caster sugar
70g Dragon fruit puree
40g Corn oil
1/4 tsp Vanilla extract
55g Self raising flour
2 tbsp Corn flour
3 Egg whites
1/8 tsp Cream of tartar
60g Caster sugar
The cake is so springy to touch. When lightly pressed, the cake will spring back :)
- Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and vanilla extract. Light mix in self-raising flour and cornflour.
- In a separate clean bowl, whisk egg whites, cream of tartar and caster sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined.
- Spoon batter into muffin liners.
- Bake in preheated oven at 170C for 10 minutes then reduce temperature to 160C and bake for another 20-25 minutes or until a skewer inserted in the cake comes out clean.
- Remove from the oven and invert cake immediately. Leave undisturbed until completely cooled.
Enjoy!
I am very honoured to have tried this by Ann. Very soft and good. Thanks, for sharing the cake and recipe.
ReplyDelete还是很漂亮很赞哦～～
ReplyDeleteThe cupcakes look yummy but that dragon fruit topping makes it gorgeous !
ReplyDeleteMorning Ann, I haven't had my breakfast yet, mind sending some over? Salivating!
ReplyDeleteAnncoo...thanks for the mention and the link up :) And most important the sharing of why our red dragon fruit cake cannot show the actual vibrant color to its advantage :) Great job and yours looks good. I must make this again :) Merry Xmas and a Happy New Year to you and family. Have a swell Christmas :)
ReplyDeleteLovely looking cupcakes. Wonderfully prepared.
ReplyDeleteDeepa
Hamaree Rasoi
I have one pink dragon fruit in my fruit .....
ReplyDeletebeautiful as always Ann
ReplyDeleteMerry Christmas
Hi Ann, lovely chiffon, so soft and springy. Have a nice day.
ReplyDeleteI'm the lucky 7th guest today, yeah! Ann's dragon fruit cupcakes very pretty pretty. Even the bottom also well decorated with some dragon fruits, hahaha. And the picture which you showed how spongy they are, amazing!
ReplyDeleteWith the puzzle that has been solved now, can I ask a silly question? Can replace baking soda with baking powder? Both has the same function but working at different strength? Hmmm, may be baking powder is also a whitening agent?
This is a very useful piece of info. Thanks to you & Criz!
very cute little "red mushrooms" you put on the cake...:)
ReplyDeleteI like spongy chiffon cake and you are very creative using dragon fruit.
ReplyDelete@Yummy Bakes
ReplyDeleteChris, My pleasure. So glad to hear you enjoyed this cake.
woo....these are some lovely cupcakes. I really love how spongy they are. :) I wish I get some dragon fruit here. They are hard to find and not that sweet compared to the ones I from Asia.
ReplyDelete@myme
ReplyDelete谢谢你:)
Anne, Rasoi ~ Thanks!
ReplyDeleteCheah, Since already past breakfast time, how about afternoon tea? I can pass you some :))
Angel, one dragon fruit is more than enough for one recipe.
Thank you Rebecca. Merry X'mas to you!
Hi Amelia, You have a nice day too!
Sherleen, ya hor... look like a pretty red mushroom.
@Elin
ReplyDeleteHi Elin, Thank you very much for sharing this lovely recipe. My family love this cake very much. Will bake it again soon.
@Jessie-CookingMoments
ReplyDeleteJessie, you're not the 7th guest but 10th also "好意头~~十全十美".
I think using baking powder also the same effect because self raising flour only have baking powder and not baking soda.
I remember last time when I posted my blueberry pound cake someone told me her blueberry turned to green colour but my cake don't have this problem.
wonderful cups and dragan frut on top make them haveanly
ReplyDeleteWoW, a very springy chiffon!! sound refreshing with added dragon fruits..
ReplyDeleteHey dear, I've always enjoyed dropping by & looking at your baking. Very nice photography & presentation :) Makes me drool!
ReplyDeleteann，把那个70g火龙果的材料换去别的材料，
ReplyDelete应该不会影响它的软绵度吧。。。
我很讨厌火龙果的，
哈哈哈哈，祝你圣诞节快乐！：）
@Blackswan
ReplyDeleteShirley, Thank you very much for your compliment :)
@Joelyn
ReplyDeleteJoelyn, 可以用芒果酱，也很好吃。
圣诞快乐！Happy Holidays!
哎哟！我看错了！还以为蛋糕上那个是lady bird。红红的，很美哦！
ReplyDeleteHi, dear. Now I understood why my previous Red Dragon Fruits Chiffon cake turned out the same as yours. No more pinkish colour. Thanks for sharing the tip.
ReplyDeleteDo you know how much willpower it would take for me from squishing this gorgeous cake? And then eating it?
ReplyDeleteThese are super cute, Ann! I wish I could try a dragon fruit. I'd never even heard of it before now.
ReplyDeleteSo spongy and soft!
ReplyDeleteoh boy i am hungry..
ReplyDeleteI have never thought of using Dragon fruit for baking... primarily because I feel that it does not have much flavour.... but you've managed to add prettiness to your chiffon cake with it.
ReplyDeleteWow that is one springy cake! Dragon fruit is not really readily available here but would love to make these!
ReplyDeletewow, really so springy! thanks for letting us know about the baking soda here...anyway the colour is secondary, more important is the texture and its taste. Have a good day, ann!
ReplyDeleteReally looks so soft and springy!!! :)
ReplyDeleteCHIFFON ESPECTACULAR LINDAS FOTOS ,ABRAZOS Y FELIZ NAVIDAD .MUCHAS BERNDICIONES.
ReplyDeleteAnn, I love how you have incorporate different fruits into your bakes lately, so healthy! Yeah, I have is discoloring problem before, but those mini scoops of dragon fruit on the soft cake is a nice touch, lovely!
ReplyDelete@Joceline Lor
ReplyDeleteJoceline, 呵呵。。。真的有点像 :D
You're welcome Han Ker :)
ReplyDeleteThank you Belinda. I love your comment. Merry X'mas!
Hi Mary, Hope you can find dragon fruit in Asian store one day and try them.
Thanks Shirley & Simone!
Lena, Thank you. Have a try on this cake, really soft like cotton.
BeeBee, Yes I love add fruits in my bakes, they're always very delicious.
These cupcakes are a work for art! So tall, and what beautiful topping!
ReplyDelete@Melanie @ Melanie Cooks
ReplyDeleteThanks Melanie!
The cake looks wonderful.
ReplyDeleteWhere do you get the straight & smooth walled liners?
ReplyDeleteThe more common "V" walled slanted liners do not look nearly as impressive as the ones you are using.