Coffee Rice Flour Chiffon Cupcakes

I was thinking since there's Hokkaido Chiffon cupcakes,  can we not just have chiffon cupcakes? I was planning to bake pandan chiffon in cupcakes over the weekend as I need to buy some pandan leaves ... also I may need more time cos in case the bake didn't turn out well, I have the 'long' weekend to "sob sob" to get over it >w<

When I saw Zoe's post on Pandan Chiffon Cupcakes this morning,  it gave me the affirmation ! YES, CAN !
And when I saw Lena's post on Coffee Rice Flour Chiffon Cake, I was scratching my hands ... I've got the ready ingredients and COFFEE ! As soon as I reached home from work, baked these cutie cupcakes for our brekkie !

Dust some snow powder

Click here to visit recipe adapted from Lena of Herfrozenwings and Kimmy of Cooking Pleasure and chiffon cupcakes by Zoe of Bake for Happy Kids





Coffee Rice Flour Chiffon Cupcakes 
My slight modifications in blue
Ingredients
30ml hot brew coffee (Expresso Intenso) add to 20ml cold fresh milk
4 egg yolks
4tbsp castor sugar
4tbsp corn oil
70gm cake flour, sifted
30gm rice flour, sifted

4 egg whites
4tbsp castor sugar

Directions
Preheat oven to 170C/180C.
Hot brew coffee add to cold milk set aside and let cool.
Combine both the flours together. Using a hand whisk, beat the egg yolks and sugar till blended and slowly add in oil and whisk till well combined.
Slowly drizzle in the coffee mixture and continue to whisk till well combined. Add in the sifted flour and mix till batter is smooth and well combined.

Whisk egg whites till foamy and gradually add in the sugar and whisk till soft medium peaks formed (do not over beat).
Fold in 1/3 of the meringue to the egg yolk mixture till well combined and fold in the remaining meringue into the egg yolks batter.

I used a 12 square cups muffin tin.
 I couldn't smooth the batter top

Ta da ! The top look smooth when baked ^-^ 

For 12 cupcakes using a muffin tin :
I used baking paper. Line 12 muffin cups with paper liners or baking paper. 
Do not grease.
Pour the batter evenly, filling about 3/4 full in each cup.
I bake it at 160°C for about 30 to 35 minutes.(or until cupcakes are cooked completely)
Leave on cooling rack to cool.

If using a chiffon tube pan:
Pour batter into a 7 inch ungreased chiffon pan and bake for 35-40 minutes.
Invert baked cake immediately to cool before unmoulding from pan.

Take note :
Different oven may varies in temperature.
Do not open the oven door while the cakes are baking as the sudden change of temperature especially during the first 30 minutes of baking will deflate and damage the cakes completely.

 

I was quite happy with this batch of chiffon cupcakes ^-^! The top were smooth and no crack .... a few cupcakes sunk very slightly in the middle but overall okay, texture soft and fluffy :)

Glad to bake along theme chiffon with so many wonderful friends. Cheers & enjoy your weekends ! ^-^

Bake-Along #64 : Theme - Chiffon Cake

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