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!
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12 1x
Ingredients
Scale
Chiffon Cupcakes
15 g Unsalted butter (1 tbsp)
30 g Vegetable oil (2 tbsp1 tsp)
35 g Milk (2 tbsp1 tsp)
5 g Mandarin/Orange juice (1 tsp)
30 g Sugar (I) (2 tbsp1 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 cup2 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
Instructions
Chiffon Cupcakes
Preheat the oven to 160C/320F
Line a 12-hole cupcake tin with cupcake liners
In a small saucepan combine the butter, oil, milk, orange/mandarin juice, and sugar (I), heat until steaming
In a medium sized bowl add the egg yolks, then slowly whisk in the hot milk mixture
Add the flour and zest, then continue to whisk until smooth
In a large bowl whisk the egg whites until foamy, then add sugar (II), whisk until stiff peaks
Transfer the egg yolk mixture to the meringue and fold until just combined
Distribute the batter evenly between the cupcake cases
Bake for 15-20 minutes, until golden brown
Transfer to a wire rack and allow to cool
Citrus Whipped Cream
Add the cream, juice and sugar to a mixing bowl, whisk until soft peaks
Add the food colouring and continue to whisk until stiff peaks
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