chiffon cakes in cups, I have adventured into baking a lighter version of cupcakes such as these mango chiffon cupcakes.
I couldn't find any suitable mango chiffon cake recipe so I tweaked this cranberry yoghurt chiffon recipe as I reckoned that mango puree somewhat has the same consistency of yoghurt?
The mango chiffon turned out fabulous! The chiffon sponge rose high and mighty when they were baking in the oven...they were at least an inch above the rim, I'm not kidding! Unlike my previous attempt at baking chiffon cakes in square paper cups, the cake didn't crack all over which made them looked really like huat kuehs(steamed cakes). This time, with my usual round muffin paper cups, the 'high-rised' cakes reminded me of souffles or cakes topped with macaroons!
My younger child went 'woah!' when he first caught sight of the cupcakes in the oven...upon closer scrutiny he went 'oh dear! oh dear!' when the batter appeared to be in danger of overflowing anytime. I told him matter-of-factly, "Don't worry, they will deflate upon cooling." "Why?" he asked. "Hmmm...because when it is hot, it expands, when it is cold, it contracts. The air bubbles inside the cake batter expands during baking, and contracts or pops when cooled. The cake will collapse and sink." I don't know whether my answer is correct but he was happy with it, lol.
mango yoghurt ice cream recipe :)
I doubt I will ever fall out of love with Baking.
Baking is Amazing...Baking is Fun!
Happy Baking everyone!
Mango Chiffon Cupcakes
(makes 10 cupcakes)
for the chiffon cupcakes:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour
4 egg whites (use large eggs)
55g caster sugar
for the filling/frosting:
80g fresh mangoes (use sweet, well ripened mangoes)
25g caster sugar
75g mango flavoured yoghurt (I used peach and mango flavour)
125ml non-dairy whipping cream
to make the cupcakes:
- Blend 100g mangoe flesh till smooth. Set aside.
- Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)
- Blend mango flesh, sugar, yoghurt until the mixture becomes smooth.
- With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly.
- Fit piping bag with a piping tip, fill the bag with the filling. Gently push the piping tip into the centre of each cupcake and fill the inside with the filling. Then pipe the whipped cream on top of the cupcake.
- Leave to chill in the fridge before serving.