CookPal AI
recipe image

Whipped Cream Chiffon Cupcakes

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 120 Min
  • 5 Porzioni
  • $10

INGREDIENTI

  • Batter

    • 🥚 2 egg yolks (large)
    • 🧂 20g sugar
    • 20g vegetable oil
    • 🥛 25g milk
    • 1 tsp vanilla extract
    • 45g cake flour
    • 1g baking powder
    • 🥚 2 egg whites (large)
    • 🧂 20g sugar
  • Filling

    • 100ml whipped cream
    • 🧂 15g sugar

PASSI

1

Mix egg yolks and sugar in a bowl until pale and fluffy.

2

Add milk, vegetable oil, and vanilla extract, then mix thoroughly.

3

Sift in cake flour and baking powder, then mix until just combined.

4

Whip egg whites with sugar in two additions until stiff peaks form.

5

Fold the meringue into the yolk mixture in thirds, using a spatula.

6

Fill muffin cups 70–80% full, tap to remove air bubbles, and bake at 170°C for 20 minutes.

7

Immediately invert cupcakes onto parchment paper to cool.

8

Whip cream and sugar until stiff peaks form, then transfer to a piping bag with a round tip.

9

Poke a deep hole in the center of each cupcake using chopsticks.

10

Pipe whipped cream into the hole, ensuring not to overfill.

11

Decorate with remaining cream using a star tip, if desired.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 5g
    Proteine
  • 30g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use room temperature eggs for better emulsification.Chill the whipped cream before piping for easier handling.Invert the cupcakes immediately after baking to prevent sinking.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.