Chiffon Cupcakes with Mandarin Whipped Cream
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 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
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
- Garnish with thyme leaves and chocolate stems