So, I got this recipe for a chiffon cake from my weekend basic cake and cake decoration class and I used that to make cupcakes. I was hoping I could make a real cake today with icing and all the works but my plan didn’t push through. There’s always a next time for that though.
Meantime, I made gorgeous cupcakes today using, as I said, the chiffon cake recipe I recently learned. The cupcakes were moist, soft and really flavorful. I am so excited to try out the other variations and there are tons of them!
So, using the same basic cake batter and egg white mixture, I created two equally delish cupcakes: Chocolate and Ube.
**DIVIDE THE FOLLOWING EQUALLY INTO TWO PORTIONS
- 1 3/4 cups cake flour, sifted
- 3/4 cup sugar
- 1 tablespoon baking powder
- 6 pieces egg yolks
- 1/2 cup oil (I used canola)
- 1 teaspoon vanilla
Egg White Mixture
- 6 pieces egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Again… divide the ingredients equally into two.
Chocolate Cupcakes with Soft Cream Cheese Frosting
- 2 tablespoons powdered coffee
- 1/2 cup cocoa powder dissolved in 3/4 cup hot water
- Mix cocoa powder with hot water. Stir well. Set aside until water is cool.
- Mix the sifted cake flour, sugar, baking powder, and coffee. Create a well in the middle of the mixing bowl.
- In the well, put in the oil, eggs, and vanilla.
- Mix everything then add in the cocoa in hot water. Add enough water a little at a time until the mixture is runny but should not be more than 1/4 cup. Set aside.
- Pre-heat the oven to 350F. This is the perfect time to start pre-heating to save on gas/electricity.
- In another bowl, put in the egg whites and cream of tartar. Mix on high. Add in sugar gradually when the egg whites are foaming up.
- Upon your last addition of sugar, continue to mix on high for another 45 seconds before turning the mixer off.
- Fold in the egg white mixture into the chocolate cake batter until there are no more streaks.
- Line your muffin pans with cupcake liners and fill with the cake batter until 3/4 full.
- Shake carefully to remove any bubbles before putting inside the oven.
- Bake for 15-20 minutes or until toothpick inserted comes out clean.
Ube Cupcakes with Vanilla Soft Cream Cheese Frosting
- 1/2 cup Ube preserves or 1/2 cup Ube powder dissolved in 3/4 cup hot water
- if using Ube powder, add 2 of sugar
Follow the exact procedure outlined above except, of course, as to the addition of cocoa powder because here, you’re making ube cupcakes! 😛 Instead of adding the cocoa powder mixed with hot water, you’ll be using the ube preserves or ube powder also mixed with hot water.
Cream Cheese Frosting
- 8 oz. package of cream cheese
- 1 1/2 to 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
Mix in a stand mixer using paddle attachment on medium-high until well blended. You can add in more sugar if you want the consistency to hold shape as you swirl on top of the cupcakes. As for me, I like it smooth and soft but not too runny. I used 2 cups of confectioner’s sugar to be exact.
For the chocolate cupcakes, pipe your frosting on top then sprinkle some dark cocoa powder for garnish and added flavor. I promise, the cupcakes are really delicious! 🙂
As for the ube cupcakes, put the cream cheese frosting on top. I like the simplicity of the frosting but you can glam it up by sprinkling some freshly grated coconut or chopped cashews. Not everyone likes ube or purple yam but trust me, these are delicious and the marriage between ube and cream cheese is just fabulous!
The recipe above yields 12 chocolate cupcakes and 12 ube cupcakes and the frosting can cover all of them.
As of the time of this writing (4 hours post-baking), hubby has already consumed four chocolate cupcakes and he’s begging me for more. I don’t approve because he had too much already. Just want to let you know that the cupcakes are phenomenal so why don’t you give the recipe a try? 🙂 You know you want to! 😛