Feather-Light Whipped Cream Chiffon Cupcakes
Feather-Light Whipped Cream Chiffon Cupcakes
Delicate Chiffon Cupcakes with Creamy Whipped Cream Filling
Experience the sensation of clouds with these feather-light chiffon cupcakes! Made with a delicate chiffon cake batter, these cupcakes are incredibly airy and soft. Filled with luscious whipped cream, they are a delightful treat perfect for afternoon tea or as a homemade gift. (Makes approximately 5 cupcakes).
Cupcake Batter- 2 large egg yolks (L size)
- 20g sugar
- 20g vegetable oil (neutral-flavored oil like canola or grapeseed)
- 25g milk
- 1 tsp vanilla extract
- 45g cake flour (sifted)
- 1g baking powder
- 2 large egg whites (L size)
- 20g sugar
Whipped Cream Filling- 100ml cold heavy cream (at least 35% fat)
- 15g sugar
- 100ml cold heavy cream (at least 35% fat)
- 15g sugar
Cooking Instructions
Step 1
In a large bowl, whisk together the egg yolks and 20g of sugar until the mixture is pale yellow, smooth, and slightly thickened. Continue whisking for about 2-3 minutes to ensure the sugar is fully dissolved and the yolks are well combined. This step is crucial for a tender cake crumb.
Step 2
Add the milk, vegetable oil, and vanilla extract to the yolk mixture. Whisk gently until everything is well incorporated and smooth. Ensure the oil is fully emulsified into the mixture.
Step 3
Sift the cake flour and baking powder into the wet ingredients. Using a rubber spatula, gently fold them in until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can result in a tough cake.
Step 4
[Make Meringue] In a separate, clean bowl (ensure it’s grease-free), whip the egg whites using an electric mixer or a whisk. As they start to foam, gradually add the remaining 20g of sugar in 2-3 additions, continuing to whip until stiff, glossy peaks form. The meringue should hold its shape firmly when you lift the whisk, and shouldn’t slide out if you tilt the bowl. 
Step 5
Gently fold about one-third of the meringue into the yolk batter. This initial incorporation helps to lighten the yolk mixture, making it easier to incorporate the rest of the meringue.
Step 6
Add the remaining meringue to the batter in two more additions. Using a rubber spatula, gently fold it in using a cutting and folding motion (like cutting through the center and bringing the batter up and over the meringue). Aim to incorporate the meringue without deflating it too much. Try to maintain the airy volume of the meringue for a light chiffon texture.
Step 7
Spoon the batter into muffin cups, filling them about 70-80% full. Gently tap the filled cups on the counter once or twice to release any large air bubbles. Bake in a preheated oven at 170°C (340°F) for approximately 20 minutes, or until a skewer inserted into the center comes out clean.
Step 8
Immediately upon removing the cupcakes from the oven, invert them onto a wire rack to cool completely. Inverting them prevents them from collapsing and helps maintain their volume. Allow them to cool fully before filling.
Step 9
[Prepare Whipped Cream Filling] While the cupcakes cool, prepare the filling. In a chilled bowl, combine the cold heavy cream and 15g of sugar. Whip using an electric mixer until firm peaks form – the cream should hold its shape well. Transfer the whipped cream to a piping bag fitted with a round tip and refrigerate until ready to use. 
Step 10
Once the cupcakes are completely cool, use a skewer or a chopstick to carefully poke a deep hole in the center of each cupcake, reaching down towards the bottom. This creates a channel for the filling.
Step 11
Insert the tip of the piping bag into the hole you made. Gently squeeze the piping bag to fill the inside of the cupcake with whipped cream, pulling the tip out slowly as the filling goes in. Continue until the center is nicely filled.
Step 12
These cupcakes are wonderfully moist and delicious just with the cream filling inside. The contrast between the airy chiffon and the smooth cream is delightful.
Step 13
If you have any leftover whipped cream, you can fill another piping bag with a decorative tip (like a star tip) and pipe swirls or rosettes on top of the cupcakes for an extra decorative touch. Finish them as you please for a beautiful presentation!
