Dragron Fruit Chiffon Cupcakes
Prep time: 
Cook time: 
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  • 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
  1. 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.
  2. 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.
  3. Spoon batter into cupcake liners. Lightly tap cupcakes liners to release air bubbles.
  4. 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.
  5. Remove from the oven and invert cake immediately. Leave undisturbed until completely cooled.
Recipe by Anncoo Journal at https://www.anncoojournal.com/dragon-fruit-chiffon-cupcakes/