Strawberry Chiffon Cupcake

What do you do when you are craving for chiffon cake but have no chiffon mold? Aha! Make them into cupcake size (or just buy them, of course)!

Since I still have some strawberries that I ordered from Lazyfruits, I decided to purée them and add them into the cake. Thank goodness that they all turned up well, as I have no recipe to follow and just added them based on my agak-agak method!

Those strawberries were really good, plump and fresh. You may click here to read my experience engaging Lazyfruits service. In short, Lazyfruits is an online fruit shopping and delivery, which make buying fruits a much simpler chores. Aside from saving time and strength, the convenience that it brings - next day delivery, option for cash-on-delivery as well as credit card payment, able to order the fruits anytime/anywhere, replacing of damaged fruits at no cost etc., are the aspects that appeal to me most. In fact, all my fruits including fragile fruits arrived in a condition exceeding my expectation!

Now back to those little gems. I was really delighted to see them coming out of the oven with nice dome - no crack, no shrinkage! To prevent shrinkage, I actually tried a method which I learnt online - drop them carefully (try not to topple them over) from around 5-10cm height against the table for a couple of times. In order to make comparison, I dropped some while leaving others alone. Turned out, those that being dropped does seem to maintain the shape better, although the effect was not too obvious. Another trick that I learnt is to fill up the muffin cup until almost 90% full, in that way the cake seems less likely to shrink too. 

Strawberry Chiffon Cupcake

  • 2 egg yolks
  • 14g caster sugar
  • 25g corn oil
  • 30g strawberry, pureed
  • 42g cake flour
  • pinch of salt
  • 2 egg white
  • 30g caster sugar
  • 30g cream cheese
  • 30g butter
  • 24g icing sugar
Cooking Directions
  1. Beat A until bubbly.
  2. Add in B.
  3. Sift in C. Mix until just combined
  4. Beat egg whites while adding sugar in 3 stages. Beat until stiff.
  5. Take 1/3 of the meringue and mix with egg yolks mixture. Then fold in all the meringue until just combined.
  6. Pour batter into 6 muffin cup.
  7. Bake at 130C for 20 minutes, thereafter 150C for another 20 minutes.
  8. For the topping, mix all ingredients together and pipe on top of the cake.
  9. Decorate with more strawberries.


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