Chiffon Cupcakes with Mandarin Whipped Cream

Mandarin shaped cotton-soft chiffon cupcakes with citrus whipped cream

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Cotton soft chiffon cupcakes topped with a light citrus whipped cream. This mandarin shaped cupcake is perfect for celebrating the new lunar year, or just a cute afternoon tea!



Chiffon Cupcakes

  • 15 g Unsalted butter (1 tbsp)
  • 30 g Vegetable oil (2 tbsp 1 tsp)
  • 35 g Milk (2 tbsp 1 tsp)
  • 5 g Mandarin/Orange juice (1 tsp)
  • 30 g Sugar (I) (2 tbsp 1 tsp)
  • 70 g Flour (1/2 cup)
  • 3 Eggs
  • 60 g Sugar (II) (1/4 cup)
  • Zest of one mandarin/orange

Citrus Whipped Cream

  • 200 g Thickened/Heavy cream (3/4 cup 2 tsp)
  • 50 g White Sugar (1/4 cup)
  • Juice of 1/4 orange, or 1/2 mandarin
  • Zest of one mandarin/orange
  • Orange food colouring
  • Lemon thyme leaves
  • Compound chocolate


Chiffon Cupcakes

  1. Preheat the oven to 160C/320F
  2. Line a 12-hole cupcake tin with cupcake liners
  3. In a small saucepan combine the butter, oil, milk, orange/mandarin juice, and sugar (I), heat until steaming
  4. In a medium sized bowl add the egg yolks, then slowly whisk in the hot milk mixture
  5. Add the flour and zest, then continue to whisk until smooth
  6. In a large bowl whisk the egg whites until foamy, then add sugar (II), whisk until stiff peaks
  7. Transfer the egg yolk mixture to the meringue and fold until just combined
  8. Distribute the batter evenly between the cupcake cases
  9. Bake for 15-20 minutes, until golden brown
  10. Transfer to a wire rack and allow to cool

Citrus Whipped Cream

  1. Add the cream, juice and sugar to a mixing bowl, whisk until soft peaks
  2. Add the food colouring and continue to whisk until stiff peaks
  3. Transfer to a piping bag with a large round piping tip (or cut off a large opening) and pipe circular rounds on top of each cupcake
  4. Garnish with thyme leaves and chocolate stems
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