Chiffon Cupcakes


For this mother’s day, I tried piping roses for the first time using whipped cream! They didn’t turn out all that great but they do look like roses at least. I took a 9 inch chiffon cake recipe and halved all the ingredients, in total this made 8 cupcakes. The cake turned out to be a bit dry in my opinion, but together with the whipped cream it balanced everything out and tasted great!



  • 1/2 cup and 1 tbsp of cake flour
  • 1/4 cup of sugar
  • 1 tsp and 1/8 tsp of baking powder
  • pinch of salt
  • 2 egg yolks
  • 45ml of orange juice
  • 45ml of vegetable oil
  • 2 egg whites
  • 2 tbsp of sugar
  • 1/4 tsp of cream of tartar

Whipped Cream

  • 1 cup of whipping cream
  • 1/2 cup of icing sugar
  • food coloring


  1. Preheat oven to 325 F. Line a muffin pan with 8 muffin cups.
  2. Sift cake flour in a bowl and add 1/4 cup of sugar, baking powder, and salt. Set aside. 20170514_134557_副本
  3. In another bowl, whisk egg whites until frothy. Add in cream of tartar. Slowly add the remaining 2 tbsp of sugar. 20170514_135351_副本
  4. Beat the egg whites until stiff peaks have formed. 20170514_135922_副本
  5. Make a well in the flour mixture, add egg yolk, orange juice and vegetable oil in the well. Mix together the egg yolk, orange juice and oil. 20170514_135129_副本
  6. Mix the flour mixture and the egg yolk mixture together for about 2-3 minutes with an electric mixture until light and fluffy. 20170514_140340_副本
  7. Gently fold the egg whites into the egg yolk batter. 20170514_140749_副本
  8. Pour batter into the prepared muffin pan.20170514_142059_副本
  9. Bake for about 25 minutes or until when a toothpick is inserted and comes out clean. 20170514_153647_副本
  10. Beat whipping cream until frothy. Add icing sugar gradually while beating. Whip until light and thick enough to pipe on cooled cupcakes.



Cupcake Recipe Based On:

Whipped Frosting Recipe Based On: