Pumpkin Chiffon Cupcakes
Perfect to serve these small cakes to guests or to enjoy at any time of the day.
Ingredients
- 20 g fresh milk
- 25 g corn oil
- 50 g mashed pumpkin
- 60 g cake flour or plain flour
- 3 egg yolks - large eggs
Meringue
- 3 egg whites
- 1/2 tsp sugar
- 45 g caster sugar
Instructions
- Steamed pumpkin for about 20 minutes or till soft and mash fine with a fork. Set aside to cool.
- In a bowl, blend milk and corn oil, blend well to emulsified stage with a hand whisk.
- Add mashed pumpkin, mix well, sieve in flour and fold well. Lastly add eggs and fold well to smooth.
- Make meringue - Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with peak form.
- Fold 1/3 of meringue into egg yolk batter, fold well to smooth with a rubber spatula. Then pour it back to the remaining meringue and fold well again.
- Scoop batter into muffin cups or pan lined with cupcake liners 90 percent full. Gently tap pan to release air bubbles and bake in the preheated oven (middle rack) at 140 degrees C for 30 minutes or skewer inserted into cake comes out clean.
- Take muffin cups or pan out from oven after baked and immediately drop the pan on the table top a few times to release hot air to prevent shrinkages (no need to overturn cake). Leave cakes to cool and enjoy!
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