At Long Last, The Vanilla Chiffon Recipe!!

I'm back carnivores!! Sorry for the HUGEEE gap in posts, I have been super busy with life and neglecting my cupcakes!! Today I am going to at long last share with you the recipe for Vanilla Chiffon cupcakes!!! These babies are super moist and pretty easy to make! Plus, you get to say "chiffon" in conversation when you make them....how often does that happen?? I got this recipe from my dad's old ass 1971 edition Betty Crocker cookbook.

As you can see...this sucker has been through the mill, but the recipes are awesome!! So without further dudes, the recipe!

WHAT DO I NEED??
2 Eggs, separated
2 1/4 cups flour
1 tsp salt
3 tsp baking powder
1/3 cup oil
1 cup milk
1 tsp vanilla

WHAT DO I DO??
1. Preheat your oven to a toasty 350 and get those cupcake pans set up with some liners.
2. In a medium sized bowl that is preferably copper or stainless steel, beat the egg whites until they are foamy.
3. Slowly add 1/2 cup of the sugar to the egg whites 1 Tbsp at a time while beating. Continue beating on high until very stiff and glossy. (I will address some issues you might have with this at the end of the post)
4. In a large mixing bowl combine the flour, the rest of the sugar, the salt, and the baking powder.
5. Beat in the oil, the egg yolks, and half of the milk. Make sure to scrape down those sides!!
6. Beat in the rest of the milk and the vanilla.
7. FOLD in your egg white & sugar mixture carefully, do not over mix and do not use the mixer!
8. Fill your cupcake liners 3/4 of the way full and stick those bad boys in the oven.
9. Bake for 18 minutes (may vary) until toothpick in the middle comes out clean and tops are springy, but not wet.
10. Let cool in pan for a minute or two, then transfer to wire racks to cool completely.

Voila! Chiffon cupcakes :)

For these cupcakes I made a simple almond glaze to go on top. Here's how:
Combine 1/4 cups (4 Tablespoons) melted butter with 2 Tablespoons of milk and 1/4 tsp almond extract or 1/2 tsp vanilla extract with 2 cups of sifted powdered sugar. Blend until creamy, adding more milk if it becomes too thick. Drizzle over cakes :)

You can also use the cream cheese frosting from the Orange Cupcakes post! Add more powdered sugar to make the frosting stiffer if you want to do some fun piping work on them.

Like so :) 

ISSUES YOU MAY HAVE WITH THESE!
1. If you don't have a stainless steel or copper bowl for making the meringue (egg whites and sugar) then the next best thing is glass. A plastic bowl will NOT give you a proper meringue, unless you beat if for a VERYYYYY long time! Also, using a Large bowl is essential! The bigger the bowl, the more air you're going to be able to incorporate into the egg whites and sugar which is your goal!
2. If you can't get the meringue to come around fully and make stiff peaks, just beat the mixture for as long as you can and get it as frothy as possible. Your batter will be more liquidy and your cupcakes won't be QUITE as spongy as they should be, but they'll still come out damn good! The first few times I made these I had that issue, and the cupcakes still came out delicious. 
3. If you are adding anything like food coloring to these, add it before you incorporate the meringue. 
4. Don't overbake! I know this seems stupid but yea...keep an eye on em! These are supposed to be super soft and fluffy, over bake them by even a few minutes and they'll come out on the dry side.

Some chocolate chiffon cupcakes getting ready for transport!

My supercute cupcake wrappers 

Now get on out there and make some fancy sounding cupcakes!!!
STAY HUNGRY CARNIVORES!!!