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Chiffon Cupcakes with Mandarin Whipped Cream Recipe

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4 from 9 reviews

These chiffon cupcakes are incredibly soft and airy, topped with a light and refreshing mandarin-flavored whipped cream. Perfectly shaped and flavored to celebrate the Lunar New Year or to enjoy during a charming afternoon tea, these cupcakes combine a delicate citrus essence with a fluffy texture that’s sure to delight.

Ingredients

Chiffon Cupcakes

  • 15 g Unsalted butter (1 tbsp)
  • 30 g Vegetable oil (2 tbsp 1 tsp)
  • 35 g Milk (2 tbsp 1 tsp)
  • 5 g Mandarin or Orange juice (1 tsp)
  • 30 g Sugar (I) (2 tbsp 1 tsp)
  • 70 g Flour (1/2 cup)
  • 3 Eggs
  • 60 g Sugar (II) (1/4 cup)
  • Zest of one mandarin or orange

Citrus Whipped Cream

  • 200 g Thickened or Heavy cream (3/4 cup 2 tsp)
  • 50 g White sugar (1/4 cup)
  • Juice of 1/4 orange or 1/2 mandarin
  • Zest of one mandarin or orange
  • Orange food colouring, as needed
  • Lemon thyme leaves (for garnish)
  • Compound chocolate (for chocolate stems garnish)

Instructions

  1. Preheat and Prepare: Preheat the oven to 160°C (320°F). Line a 12-hole cupcake tin with cupcake liners to prepare for baking.
  2. Heat Wet Ingredients: In a small saucepan, combine the unsalted butter, vegetable oil, milk, mandarin or orange juice, and the first portion of sugar (Sugar I). Heat this mixture gently until steaming, then remove from heat.
  3. Mix Egg Yolks: In a medium bowl, add the egg yolks and slowly whisk in the hot milk mixture to temper the yolks and blend the ingredients smoothly.
  4. Add Dry Ingredients: Add the flour and the zest of one mandarin or orange to the egg yolk mixture, whisking continuously until the batter is smooth and without lumps.
  5. Whip Egg Whites: In a large mixing bowl, whisk the egg whites until foamy. Gradually add the second portion of sugar (Sugar II) and continue whisking until stiff peaks form, creating a stable meringue.
  6. Combine Batter and Meringue: Carefully fold the egg yolk batter into the meringue, mixing gently until just combined to maintain a light and airy texture.
  7. Fill and Bake: Evenly distribute the cupcake batter into the lined cupcake cases. Bake in the preheated oven for 15-20 minutes, or until the cupcakes turn golden brown and a skewer inserted comes out clean.
  8. Cool: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before decoration.
  9. Prepare Citrus Whipped Cream: In a mixing bowl, combine the heavy cream, juice of 1/4 orange or 1/2 mandarin, and white sugar. Whisk until soft peaks form.
  10. Add Color and Final Whisk: Add orange food colouring and the zest of one mandarin or orange, then continue whisking until stiff peaks form.
  11. Piping and Garnishing: Transfer the whipped cream to a piping bag fitted with a large round tip or prepare by cutting a large opening. Pipe circular rounds of cream on top of each cooled cupcake. Garnish each cupcake with lemon thyme leaves and chocolate stems made from compound chocolate for decoration.

Notes

  • Ensure the egg whites are whisked to stiff peaks for best cupcake texture.
  • Be gentle when folding the batter and meringue to keep the cupcakes airy.
  • Cooling the cupcakes completely before adding whipped cream helps maintain cream stability.
  • Orange food coloring enhances the visual appeal but is optional.
  • Lemon thyme leaves add a fresh herbal note that balances the sweetness.
  • Compound chocolate stems can be made in advance and stored until ready to garnish.

Find it online: https://bitezly.com/chiffon-cupcakes-with-mandarin-whipped-cream-recipe/