Saturday, 26 July 2014

Oreo Chiffon Cupcakes


This is another flavour of cakes in my chiffon cupcakes series. My elder son has been pestering me to make another batch ever since I made the Cheddar Cheese Chiffon Cupcakes. He requested for his favourite flavour - Oreo. This round he insisted that he wants to be my assistant. Must be the Junior Masterchef show having an effect on him...haha!

If you have tried my Cheddar Cheese Chiffon Cupcakes, this is a similar recipe except I used oreo this round.

The nice and sweet chocolatey smell of the cupcakes while baking and even now, the smell is still lingering in my kitchen. Ahhh....pure heaven! For those who love cookies and cream, this would be an ideal recipe to attempt and it is simply easy!

Here's the recipe...



Oreo Chiffon Cupcakes (Makes 10 - 12 large cupcakes)

80g cake flour
1/4 tsp baking powder
50g cooking oil
2 egg yolks (from large egg)
25g castor sugar
1/2 packet oreo biscuits (68g), roughly crushed
1/8 tsp salt
75g full cream milk

60g caster sugar
3 egg whites (from large egg)


Directions

Preheat oven to 180 degree Celsius.

In a large mixing bowl, hand whisk the egg yolks and 25g caster sugar until it becomes pale yellow and thick.


Add in cooking oil and salt. Mix to incorporate.

Add in the milk and oreo crumbs and mixed until just combined.


Sift in the baking powder and cake flour and whisk until just combined. Set aside.


Using a clean electric whisk, whisk the egg whites until it turn foamy. Gradually add the remaining caster sugar in 3 batches while continuing to whisk. Whisk until almost stiff peak form.

Add 1/3 of the egg white into the egg yolk mixture and fold in until almost even. Do the same for the remaining egg white in 2 batches.


Scrape down thoroughly and fold in until just combined. Do not over-fold. Bang bowl on tabletop for a couple of times to release big air bubbles in the mixture.


Fill the pre-lined containers with the mixture until about 80% full. Bake the cakes about 20 mins or until inserted toothpick comes out clean.


Transfer the cakes to wire racks to cool before storing.


These chiffon cakes are soft and fluffy and very easy to make. It is a hit with children and will be ideal for play dates or picnics or even just as an afternoon snack!


I hope you will enjoy the recipe. Happy Baking!