These Peanut Butter Chiffon Cupcakes are a little dense but soft and bouncy and it is not too sweet. You can even smell the fragrance of peanut butter lingering in the kitchen while baking. Definitely great to serve at any time of the day.
Author Ann Low
Prep Time 12mins
Cook Time 25mins
Total Time 37mins
60gpeanut butter jam - creamy or chunky
35gcake flour/plain flour
1/2tbspcorn flour (starch)
40glight brown (fine) sugar - or caster sugar
Stir peanut butter jam with milk till well blended. Add egg yolks and vanilla extract, mix well then sift in flours and mix well again.
Whisk egg whites till foamy and add brown sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour in the remaining egg white and gently fold well again.
Scoop batter into muffin pan lined with cupcake liners 90 percent full. Gently tap pan to release air bubbles and bake in the preheated oven (middle rack) at 150 degrees C for 10 mins. Then lower temperature to 140 degrees C and continue to bake for another 15 minutes or skewer inserted into cake comes out clean.
Take muffin 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 in pan. Enjoy!
Please keep in mind that all oven temperatures and baking time varies
Keyword peanut butter chiffon cake, peanut butter jam