How to make delicious and fluffy coconut chiffon cupcakes

How to make Coconut Milk Cupcake

• 1

  Mix the coconut cream mixture

  First, put 50g of unsalted butter, 50ml of cooking oil, and 100g of coconut cream into a bowl.

  Then, cover the bowl tightly with plastic wrap and microwave for 40 seconds.

  

  
• 2

  Mixing the cake batter

  Next, sift 90g of flour, 10g of cornstarch, and 1/8 teaspoon of salt into the coconut cream mixture, using a whisk to completely dissolve the flour.

  Then, add 3 egg yolks and continue whisking until the mixture is smooth.

  Finally, cover the bowl with plastic wrap and let it rest for 5 minutes.

  

  

  
• 3

  Whipping Egg Whites

  Put 3 egg whites into a large bowl, use an electric mixer to beat on low speed until the eggs are foamy like soap bubbles.

  Divide 100g of sugar into 3 parts, gradually add each part one at a time and beat until dissolved. Beat each part of the sugar for about 30 seconds on low speed before adding the next part.

  When adding the last part of sugar to the eggs, turn the mixer to high speed, beat the eggs until they are soft, have a creamy texture, and the mixture is sticky, shiny, and smooth. Lift the whisk to create stiff peaks that bend down slightly to achieve the desired consistency.

  Note:

  • Divide the sugar into 2 or 3 parts and add gradually little by little. Avoid adding all at once.
  • It is advisable to choose fresh eggs to achieve a delicious result. Additionally, the egg whites should be at room temperature before whipping and should not have any contaminants like yolk, oil, etc.
  • The whisking tools need to be dry and clean.

  See details: How to whip egg whites

  

  
• 4

  Mix the cake batter with the egg whites

  Divide the whipped egg whites into three portions. First, add one portion of the whipped egg whites to the cake batter mixture, then gently fold all the ingredients together using a whisk.

  Next, pour the mixed batter back into the remaining whipped egg whites bowl. Use a flat spatula to gently mix the batter from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth and silky.

  Tip for using a whisk to mix: If you’re not confident in the folding technique, you can use the whisk to mix the ingredients gently in one direction until the mixture is smooth and silky. Do not mix too vigorously to avoid breaking the air bubbles, which can cause the cake to collapse after baking.

  

  

  
• 5

  Pouring and Baking the Cake

  First, pour about 300ml into the baking tray, then place it in the oven and preheat at 160 degrees Celsius for 15 minutes on the bottom rack.

  Next, brush vegetable oil inside the cupcake mold, then pour the cake mixture into the mold.

  Then, place the cake mold into the preheated baking tray and bake for 25 minutes at 160 degrees Celsius.

  Tip:

  • If you don’t have a deep baking tray, you can place cups of water in two corners of the tray and then bake the cake.
  • Do not fill the cake batter to the top of the mold, as the cake will rise higher after baking.

  

  
• 6

  Final Product

  The coconut milk sponge cake has a fluffy, soft cake texture and is not dry at all. Most importantly, the cake has a fragrant aroma and a rich sweet flavor from coconut milk, guaranteed to be irresistible when you taste it!