All right – since I’ve done nothing this morning except vent about the kids’ school, tried to entice you to play Name That Tune, baked 4 cakes (one of which I just ruined) and done 4 loads of laundry, it’s time for a recipe.
A few nights ago, I was watching Good Eats with the kids – they love that show because Alton Brown is witty, funny, and besides, it’s educational. Which beats watching Disney Channels re-runs any day of the week. On this particular episode, he was making chiffon cupcakes – which of course the kids promptly decided they simply had to have, and how fast could I bake them?
Nice try, but it would have to wait until morning.
I’ve never made chiffon cake before, so this was a first for me. And I was pleasantly surprised at how easy these were to make. I did have to break out the digital scale since this recipe requires weight measurement, but again, that was relatively easy.
Another bonus? These are dairy free – so if you have any friends that are lactose intolerant (like I do), this is a good recipe to try.
And of course, Sabrina wanted pink vanilla frosting, and Alexander wanted chocolate:
I think I compromised nicely, don’t you?
And in case you might be wondering how they tasted – let me give you Alexander’s exclamation after he ate one:
“It’s like eating frosting covered air! These are so light, I need another one to make sure I actually ate a cupcake!”
There you have it!
One more note: I made the chocolate chiffon cupcakes this past weekend, as we were invited to a friends house for a birthday dinner. And conveniently, this is the friend who is lactose intolerant. The verdict? Two thumbs up.
Chiffon Cupcakes - Alton Brown
5 1/4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 large eggs, separated
6 ounces sugar, divided
1/4 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar
Preheat oven to 325 degrees F.
Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and ‘ribbons’ when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
These look amazing–you decorated them so well, they are really cute. I love how light they are.
By: DebinHawaii on May 28, 2009
at 12:53 pm
Those cupcakes look absolutely delightful! Anyone would be happy to have one — I’m smiling just looking at them!
By: Jessica on May 28, 2009
at 2:12 pm
Alton Brown’s show is my favorite also. The educational side of things is amazing and offers an insight most people never get through the school system.
By: David on May 28, 2009
at 3:06 pm
Beautiful cupcakes! I love the pink and brown and the dairy-free is an obvious plus!
By: Danger Kitten Bakes on May 28, 2009
at 7:01 pm
Your pics of these look AWESOME! Great job.
By: Natalie on May 28, 2009
at 8:03 pm
Wow, you got no colour on them at all, I have never been able to do that. Mine always have some brown somewhere.. usually on the bottom.
Great job!
By: Natashya on May 28, 2009
at 8:26 pm
Your cupcakes are gorgeous! Alton’s recipes are so good, aren’t they?
By: Tracey on May 28, 2009
at 8:31 pm
Ha ha — I LOVE Alexander’s analysis of these cupcakes; I bet he’s spot on. I haven’t made chiffon cake – this looks like a fabulous recipe to start with. They look beautiful!
By: Cathy on May 28, 2009
at 8:33 pm
I’ll have the chocolate with pink sprinkles please
By: Nic on May 29, 2009
at 7:24 am
Mmm, both versions sound delicious. I’m making cupcakes for Brianna’s end of school party on Tuesday, but haven’t decided what kind to make yet.
By: Di on May 29, 2009
at 8:54 am
Good idea. And pretty too, one of the current “hot” color combinations, pink and brown.
By: Jenny on May 29, 2009
at 7:06 pm
They look fantastic; your children wanting different frosting got you a great photo! I had lunch with a lactose-intolerant friend today; I should forward her this recipe.
By: Margot on May 29, 2009
at 8:06 pm
perfectly and delightfully puffy, and they look so lovely frosted… !
By: lyndsay on May 30, 2009
at 12:58 pm
I’m keeping this recipe preciously for my next cupcakes… for they look totaly light and airy!
Perfect!
By: Vibi on May 30, 2009
at 7:45 pm
These are getting bookmarked. I love Alton as well. What frosting recipes do you use?
By: Sara on May 30, 2009
at 9:23 pm
Um, awesome. I love lactose free recipes. Thanks, I have to try these.
By: Mermaid Sweets on June 4, 2009
at 1:49 pm