Walnut Honey Chiffon Cupcakes
Delicious, light and airy, tender crumb, full of honey and nutty fragrance. Just remember that you need to bang the cake tray together with the cakes on the countertop 2 to 3 times once they out of the oven, as this will prevent the cakes from too much shrinking.
Ingredients
Cooking Instructions
step 1
Grind Walnuts (2 1/2 Tbsp) fine.
step 2
Chop Walnuts (4 Tbsp) to pieces.
step 3
Separate Eggland's Best Classic Eggs (7) yolks from whites, reserving 4 egg yolks and 7 egg whites, and set aside.
step 4
In a large bowl, combine Egg Yolks, Corn Oil (2 2/3 Tbsp) and Honey (1 tsp) together with a hand whisk. Stir well and mix in the juice from Oranges (2).
step 5
Add in walnut powder, mix well again. Sift in the Cake Flour (1/2 cup) and Baking Powder (1/2 tsp). Stir well again.
step 6
Whisk in Egg Whites and juice from Lemon (1) to foamy, then gradually add Caster Sugar (1/2 cup) into it and whisk until stiff peaks form.
step 7
Take out 1/3 of the egg whites and fold into egg yolk batter. Then fold in the remaining egg whites to combine.
step 8
Preheat the oven to 325 degrees F (165 degrees C).
step 9
Distribute batter evenly into 12 cupcake liners. Gently tap the cupcake liners on table top to release air bubbles and scatter some chopped walnuts on the top.
step 10
Bake for about 30 minutes or skewer inserted in the center comes out clean.
step 11
Remove cupcakes from the oven and tap them on tabletop again to release the hot air and prevent shrinkage. Leave cakes to cool before serving.
