Walnut Honey Chiffon Cupcakes
Delicious, light and airy, tender crumb, full of honey and nutty fragrance.
Ingredients
- 50 g walnuts
- 80 g egg yolks - about 5 large eggs, separated
- 40 g corn oil
- 1/2 tbsp honey
- 40 g freshly squeezed orange juice
- 60 g cake flour or plain flour
- 1/2 tsp baking powder
Meringue
- 200 g egg whites
- 1/2 tsp lemon juice or cream of tartar
- 80 g caster sugar
Instructions
- Grind 20g walnuts to fine and chop remaining walnut to pieces.
- In a large bowl, combine egg yolks, oil and honey together with a hand whisk. Stir well and mix in orange juice.
- Add in walnut powder, mix well again followed by the (sift in) flour and baking powder. Stir well again.
- Meringue - Whisk egg whites and lemon juice to foamy, then gradually sugar into it and whisk to stiff peak form.
- Take out 1/3 of the egg whites and fold into egg yolk batter. Then fold in the remaining egg whites to combine.
- Distribute batter evenly into 12 cupcake liners. Gently tap the cupcake liners on table top to release air bubbles and scatter some chopped walnuts on the top.
- Bake in preheared oven at 165 degrees C for about 30 minutes or skewer inserted in the center comes out clean.
- Remove cupcakes from the oven and tap them on tabletop again to release the hot air and prevent shrinkage. Leave cakes to cool before serving.
Notes
Please keep in mind that all ovens temperature and baking time varies
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