Thursday 17 July 2014

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
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

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 CakePhotobucket

Linking this post for Bake-Along event 
post linking direct to event organisers (JoyceLena or Zoe)


  1. Hi Karen,
    You lovely ladies all very "rajin" with the "chiffon marathon"! I only made one!
    The Hokkaido chiffon is on my list to make, though it has to be later. And I would like to try the one with the rice flour too! My list is getting longer each day! :)
    Thanks for sharing your lovely chifffon cakes! Wish I could grab one for my midnight snack! Am feeling a little hungry actually! :)

    1. Thanks Joyce, ya fun 'chiffon marathon' ... but a big pile of dirty laundry is waiting for me hee hee !

  2. Hi Karen, these yummy coffee chiffon cupcakes make great breakfast, am going to take two along for my brekkie tomorrow morning. ;p

    1. Ha ha Cheryl pls help yourself ... plus a cup of freshly brew coffee ^-^ Enjoy!

  3. you are fast, karen! express mode ka? glad to hear that you are happy and enjoyed eating these chiffon cupcakes. i did!

    1. Thanks Lena ! After the 'express mode' no more energy now ...

  4. Wow! Your cupcakes looks so good and I love coffee flavor alot! I must have my coffee in the morning before I start work:D Got to try this recipe too!

    1. Jeannie, surely you will like this coffee flavor chiffon cakes or cupcakes ^-^

  5. This cake has a very nice flavour for sure :D

    1. If you're coffee lover, i'm you'll like this coffee flavor :D

  6. Karen, so there is no sobbing session, huh? Your chiffon cupcakes turned out very well. Now my hands are itchy to bake some this weekend!

    1. Hee hee ! I'm lucky :D oh i just munch some of your loaded potato skins ... looking forward to your chiffon cupcakes treat !

  7. yes,this cake look so nice & soft,can i have one too?hehe~~

  8. The texture of your chiffon cupcakes look really good!

  9. Hi Karen,

    I can't stop laughing at Joyce's comment... Totally agree that you are an expert in chiffon-cake-baking-marathon!!! This is agreat idea of fusing Lena, Kimmy and me together to create this beautiful Coffee-rice-flour-chiffon cupcakes and this is exclusively your recipe!!!


    1. Thanks for your compliment, Zoe. Glad that I'm able to bake-along with so many wonderful and pretty ladies in this bake-along theme chiffon cake ^-^!

  10. Hi Karen,
    Lovely coffee chiffon. I love coffee flavor though I don't drink coffee :p


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