Monday, May 13, 2013

Chiffon Cup Cakes {not cupcakes}

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Happy Mother's Day to all you moms out there! It was my first Mother's Day and couldn't have asked for a better day :)

Chiffon Cup Cakes
So, I am the baker in the house. Definitely not a cook. It's funny how the two do not go hand in hand :) If it weren't for my husband, I would be living on a cereal and eggs diet (hey, at least I can cook eggs, right?). And if it weren't for me, my husband would probably be twenty pounds lighter :) I love to bake, and usually it's late at night when I have a sweet tooth and there's nothing in the house so I have to bake something.

We were watching an episode of some cooking show the other night and they were making something yummy. So, of course, I had to go forth and make something yummy to satisfy my sweet tooth :)

I bet you can probably make these "cup cakes" with any ol' cake mix, but I decided to try a chiffon recipe that I grabbed from my America's Test Kitchen cookbook and tweaked just a bit.

Here's the ingredient list:
1 1/2 cups of sugar
1 1/3 cups of flour (I used cake flour)
2 tsp baking powder
1/4 tsp salt
5 eggs (separate yolks from whites)
2 eggs
3/4 cups of water
1/2 cup of veggie oil
1 1/2 tsp vanilla extract
1/2 tsp cream of tartar

Combine sugar, flour, baking powder and salt together in large bowl.
In separate bowl, combine 5 egg yolks, whole eggs, water, oil and extract.
Add wet mixture into dry mixture. Whisk/mix until well combined.
In another bowl combine egg whites and cream of tartar. Beat at medium speed until stiff peaks form. This was about 2-3 minutes for me.
Add egg whites into mixture, folding in.
Heat oven to 325 degrees. Get 12 coffee cups (oven safe) and pour mixture into each cup until about 3/4 full. 
Chiffon Cup Cakes
Bake for 30 minutes or until toothpick in center pulls out clean.

Chiffon Cup Cakes
You can eat them like this, or let them cool a bit and pull them out of the cups. You may need to loosen with a knife to get them out.

For the frosting, I just took some cream cheese frosting I bought from the store, heated it for about 10-15 seconds and drizzled it onto the cup cakes. Yummy :)
Chiffon Cup Cakes
These tasted so good! I wish I hadn't halved the recipe...but maybe that was a good thing :) These are pretty big, and eating more than 3 in a day may be a cause for some serious guilt lol
Chiffon Cup Cakes


  1. What a cool idea to bake them in coffee cups!! Yum!

  2. These look so yummy!!! I like the coffee mug idea!

  3. Mmm. They look delicious. I think if I leave them in the mug it'll be socially acceptable to have cake for breakfast haha.


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