Dragon Fruit Chiffon Cupcakes

Name: Dragon Fruit Chiffon Cupcakes
Ingredients: 3 egg yolks use large egg 70g each; 3 1/3 tablespoons caster sugar; 4 9/16 tablespoons fruit puree Dragon; 2 7/8 tablespoons corn oil; 1/4 teaspoon vanilla extract; 7 tablespoons self raising flour; 2 tablespoons corn flour; 3 egg whites; 1/8 teaspoon cream of tartar; 1/2 cup caster sugar

10 ingredients

5 steps

Ingredients

3 egg yolks use large egg 70g each
3 1/3 tablespoons caster sugar
4 9/16 tablespoons fruit puree Dragon
2 7/8 tablespoons corn oil
1/4 teaspoon vanilla extract
7 tablespoons self raising flour
2 tablespoons corn flour
3 egg whites
1/8 teaspoon cream of tartar
1/2 cup caster sugar

Directions

1

Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and vanilla extract. Light mix in self-raising flour and cornflour.
2

In a separate clean bowl, whisk egg whites, cream of tartar and caster sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined.
3

Spoon batter into muffin liners.
4

Bake in preheated oven at 170C for 10 minutes then reduce temperature to 160C and bake for another 20-25 minutes or until a skewer inserted in the cake comes out clean.
5

Remove from the oven and invert cake immediately. Leave undisturbed until completely cooled.