Grape Chiffon Cupcakes

Haven't been baking much in my oven lately as I was so busy with the kids and tuition. But last night, I realised that I have plainly forgotten about my son's school snack (Bad mummy!), I decided to do up a chiffon cupcake. I have been wanting to try chiffon cupcakes for a very long time but keep putting it off.

Due to me doing this quite last-minute, I used the grape juice that was in my fridge.

End-results - the cupcakes have a slight grape fragrance and it is not overly sweet. It would be better if I can try to make the grape flavour stand out more. As I didn't whisk my egg white well enough, the cupcakes were a little denser than normal. Oh well, practice makes perfect I suppose!

Here's the recipe...

Grape Chiffon Cupcakes (Yields 6 large cupcakes)

3/4 cup cake flour
90g sugar
1/2 tsp baking powder
1/8 tsp kosher salt
2 egg yolks
2 egg whites
1/8 tsp cream of tartar
2 tbsp vegetable oil or melted butter
1/4 cup grape juice
1/2 tsp vanilla extract


Directions

Preheat oven to 160 degree Celcius. Line your ramekins with large paper cups.

In a large mixing bowl, sift the cake flour and baking powder and set aside.

Whisk the egg yolks with 1/3 of the sugar until it turns a pale yellow colour. Add the vegetable oil, vanilla extract until well combine.

Add 1/3 of the flour into the egg yolk mixture, followed by 1/2 of the grape juice. Mix until combine. Then add 1/3 of the flour, remaining grape juice and the remaining flour. Mix until the ingredients are incorporated. Do not over-mix.

In a large clean bowl, whisk the egg whites, salt and cream of tartar (must use clean whisk, it would be easier to use an electric whisk) until soft peak. Add the remaining sugar gradually and beat until stiff peak.

Fold in the egg white in 3 batches until just combine. Do not over-fold.

Pour the batter into the prepared ramekins. Bake for 30 mins at 160 degree Celcius or until an inserted toothpick comes out clean.

Cool on wiring rack.


Enjoy!