Dragron Fruit Chiffon Cupcakes 火龙果戚风小蛋糕
This is the 3rd time I baked these 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~ :)”
Dragron Fruit Chiffon Cupcakes
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 3 Egg yolks (use large egg )
- 25g Caster sugar
- 70g Dragon fruit puree
- 40g Corn oil
- ¼ tsp Vanilla extract
- 55g Self raising flour
- 2 tbsp Corn flour
- 3 Egg white
- ⅛ tsp Cream of tartar
- 60g Caster sugar
Instructions
- 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 cupcake liners. Lightly tap cupcakes liners to release air bubbles.
- 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.
火龙果戚风小蛋糕
材料：
- 3个 蛋黄 （三个大鸡蛋）
- 25克 细砂糖
- 70克 火龙果泥
- 40克 玉米油
- 1/4茶匙 香草香精
- 55克 自发面粉
- 2汤匙 玉米粉
- 3个 蛋白
- 1/8茶匙 嗒嗒粉
- 60克 细砂糖
做法：
- 将蛋糊和砂糖打发。加入火龙果泥，玉米油及香精混匀。然后拌入粉类，再混匀即可。
- 把蛋白，嗒嗒粉和砂糖打发至硬性发泡。然后将面糊拌入蛋白霜里，用橡皮刮刀翻拌均匀即可。（不要过度的搅拌）
- 将面糊舀入纸杯里，轻轻敲出汽泡
- 送入预热烤箱摄氏170度烘烤10分钟，然后用160度在继续烤20-25分钟或用牙签扎入蛋糕内部，拔出没有粘糊，就表示熟了。
- 蛋糕出炉后，即倒扣致冷却
Enjoy!
You're welcome Han Ker 🙂
Thank 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.
CHIFFON ESPECTACULAR LINDAS FOTOS ,ABRAZOS Y FELIZ NAVIDAD .MUCHAS BERNDICIONES.
@Melanie @ Melanie Cooks
Thanks Melanie!
These cupcakes are a work for art! So tall, and what beautiful topping!
I have one pink dragon fruit in my fruit …..
哎哟!我看错了!还以为蛋糕上那个是lady bird。红红的,很美哦!
How many servings is this? 🙂
Pinky, There 9 in the pictures.
The cake looks wonderful.
Ann, 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!
@Joceline Lor
Joceline, 呵呵。。。真的有点像 😀
Where do you get the straight & smooth walled liners?The more common "V" walled slanted liners do not look nearly as impressive as the ones you are using.
lovely chiffon^_^ with the yummy dragon fruit
Hi Ann,I think these cakes must be saying "Ouch!!!" when you pressed them… "Oh!?? I'm ok" when they regained their shapes…. "d'oh!" when they were munched… LOL!I didn't need to hear anything from your cakes…. from what you have described, I know they must be very soft and yummy!ZoePS… No stress about cooking BG recipes… It is for fun anyway 😀 Cheers!
Hi Ann , Can the self raising flour be replace to cake flour or all purpose flour ? My oven doesn't have fan mode , would it be fine to bake on it ?
Glad to hear that, Raeka 😀 No worries, most chiffon cracks on the top after baked.
Hi Raeka, Yes, cake flour or all purpose flour can be used without adding baking powder.
I've never used fan mode in my bakes.
Thank you for ur reply . I shall give it a try . Oh by the way , I tried the Dark Pearl Chocolate Chiffon cake .. And I wanna give u A Big Thumb Up ! Gosh it was so nice and so chocolatery .. Although mine have a little crack on the top but it still taste fantastic .. It was baked and finish in a day ! ?
Lovely looking cupcakes. Wonderfully prepared.Deepa Hamaree Rasoi
I am very honoured to have tried this by Ann. Very soft and good. Thanks, for sharing the cake and recipe.
Anncoo…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 🙂
beautiful as always Ann Merry Christmas
Morning Ann, I haven't had my breakfast yet, mind sending some over? Salivating!
还是很漂亮很赞哦~~
The cupcakes look yummy but that dragon fruit topping makes it gorgeous !
@Jessie-CookingMomentsJessie, 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.
Hi Ann, lovely chiffon, so soft and springy. Have a nice day.
@ElinHi Elin, Thank you very much for sharing this lovely recipe. My family love this cake very much. Will bake it again soon.
I like spongy chiffon cake and you are very creative using dragon fruit.
@BlackswanShirley, Thank you very much for your compliment 🙂
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.
So spongy and soft!
Hey dear, I've always enjoyed dropping by & looking at your baking. Very nice photography & presentation 🙂 Makes me drool!
Do you know how much willpower it would take for me from squishing this gorgeous cake? And then eating it?
@Yummy BakesChris, My pleasure. So glad to hear you enjoyed this cake.
These are super cute, Ann! I wish I could try a dragon fruit. I'd never even heard of it before now.
Wow that is one springy cake! Dragon fruit is not really readily available here but would love to make these!
ann,把那个70g火龙果的材料换去别的材料,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!:)
Really looks so soft and springy!!! 🙂
wow, 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!
oh boy i am hungry..
I 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.
@JoelynJoelyn, 可以用芒果酱,也很好吃。圣诞快乐!Happy Holidays!
wonderful cups and dragan frut on top make them haveanly
Hi, 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.
very cute little "red mushrooms" you put on the cake…:)
WoW, a very springy chiffon!! sound refreshing with added dragon fruits..
Anne, Rasoi ~ Thanks!Cheah, 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.
@myme谢谢你:)
I'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!With 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!
Hi Ann ,
Can the self raising flour be replace to cake flour or all purpose flour ?
My oven doesn't have fan mode , would it be fine to bake on it ?
Hi Raeka, Yes, cake flour or all purpose flour can be used without adding baking powder.
I've never used fan mode in my bakes.
Thank you for ur reply .
I shall give it a try .
Oh by the way , I tried the Dark Pearl Chocolate Chiffon cake .. And I wanna give u A Big Thumb Up !
Gosh it was so nice and so chocolatery .. Although mine have a little crack on the top but it still taste fantastic .. It was baked and finish in a day ! ?
Glad to hear that, Raeka 😀 No worries, most chiffon cracks on the top after baked.
Hi Ann,
I think these cakes must be saying "Ouch!!!" when you pressed them… "Oh!?? I'm ok" when they regained their shapes…. "d'oh!" when they were munched… LOL!
I didn't need to hear anything from your cakes…. from what you have described, I know they must be very soft and yummy!
Zoe
PS… No stress about cooking BG recipes… It is for fun anyway 😀 Cheers!
lovely chiffon^_^ with the yummy dragon fruit
How many servings is this? 🙂
Pinky, There 9 in the pictures.