These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.
I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.
Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.
In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.
Nielsen-Massey extracts are my favorite. I have been using them sinceI was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.
– Why should you make these Indonesian Vanilla cupcakes?
Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…
– How these cupcakes taste?
They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days in airtight containers without loosing its texture.
– Can I use different size?
Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.
– Ready for the recipe?
- 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
- 60 g vegetable oil (I used sunflower)
- 55 g milk
- 1 teaspoon Indonesian Vanilla Extract
- 80 g cake flour
- 1 pinch salt
- 10 g white vinegar
- 85 g sugar
Preheat oven at 325oF.
Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.
Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.
Add the vanilla extract and the salt, the mixture will resemble a pancake batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.
Scoop the batter into paper lined cups about ⅔ way full. Tap gently the cups (or tray) to remove air bubbles.
Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.
Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.
Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.
– More cake recipes? Check these out…
Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.