There are many chiffon cupcakes recipe out there but I still like following my own way – at least the outcome is ‘guaranteed’ – taste, sweetness, the rising of the cupcakes and no cracks! They are spongy too!
The ingredients used:
2 egg whites
1 tsp brown sugar (or molasses sugar)
2 egg yolks
2 riped bananas (I used pisang berangan)
6 tbsp cake flour
Using electrical hand mixer, mix egg whites with brown sugar until it turns meringue. Add in egg yolk and continue mixing for a minute. Add in the mashed banana and mix with the mixer. Sieve in the cake flour and fold into the batter. Then separate it into cupcakes sheets (I have a dozen of them). Under preheated oven of 170 degree celcius, bake for 15-20 minutes.