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.
3.5.3226
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!