Tuesday, June 14, 2011

Cupcake take II - Lemon Chiffon Cupcakes!

Hubs finished the batch of Hokkaido Chiffon Cupcakes the following morning and gives the thumbs up for the next batch to be bake! So I wanted to try something very similar and Lemon Chiffon Cupcakes is the next best choice because of the many lemons I still have in my fridge!! The simplest recipe for 12 cupcakes I find online is from Angelandtexas!

Usually a 12 cupcakes recipe is equivalent to a 6 Texas muffins size!

The lemony smell is so strong ... 
Sprinkled a layer of sugar on top, Hubs has very 'thick' sweet-tooth/tongue!
Looks so much better than the Hokkaido Chiffon Cupcakes, at least it didn't shrink much or any at all...
Looks fluffy but not as soft and fluffy as the Hokkaido Cupcakes, Lemon Chiffon are thicky and wetter!
I wonder did I do anything wrong? Or the cupcake is just the way it is?
But both me and Hubs still prefer the Hokkaido Chiffon Cupcakes!
It is not that bad, the Lemon 'twang' is strong and abit sourish but ... ...
Conclusion : We still love the Hokkaido Chiffon Cupcakes!

Lemon Chiffon Cake
Ingredient (Adapted from angeloftexas.blogspot.com)
1/2 Cup All Purpose flour
3/4 tsp Baking Powder
1/8 tsp Salt
2 Eggs
1 tsp lemon zest
2 tbsp fresh lemon juice
2 tbsp of Canola Oil
1/2 Castor Sugar (1/4 for eggwhite, 1/4 for egg yolk)
1/4 Cream of tartar

Method:Prepare Oven 350F/175C.

Whisk egg yolks and lemon zest for 1 minutes and add 1/4 cup sugar whisk till batter become light yelow. Continue to add oil and lemon juice and whisk till blended. Lastly add the sieved flour, baking powder and salt. Whisk till all flour blended in the batter. Set aside.

Whisk egg white till soft peak, add sugar slowly till Stiff peak. If you want to cream of tartar can be omitted.

Add egg white batter to yolk batter in 2-3batches.
Bake 320C for 15-20minutes.

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