Cheddar Cheese Chiffon Cupcakes

I am down with flu. But itchy hands just cannot seem to stop doing things. So in the end, I went ahead and baked some chiffon cupcakes for my children's breakfast and snack. The hubby took a couple to eat and proclaimed it the best cupcake ever! (*smile*)

Soft and fluffy cakes that is filled with the fragrance of the cheddar cheese and milk. Perfect marriage of the ingredients, I would say.

Sorry there isn't much pictures this round as I was quite sick. I am already quite surprised that I was able to finish baking the cupcakes without any mistakes, let alone take pictures. So limited pictures, do forgive me. I shall take more pictures the next round and post it up again.

Here's the recipe...

Cheddar Cheese Chiffon Cupcakes (Makes about 10 - 12 large cupcakes)

80g cake flour
1/4 tsp baking powder
75g full cream milk
2 egg yolks (from large egg)
25g castor sugar
50g cooking oil
2 slices cheddar cheese
1/8 tsp salt


3 egg whites (from large egg)
60g castor sugar


Directions

In a saucepan, heat the milk and cheddar cheese until the cheese melt. Do this with low heat and do not boil the mixture. Set aside.

Preheat oven to 180 degree Celsius.

In a large mixing bowl, hand whisk the egg yolks and 25g of castor sugar until it becomes pale yellow and thick.

Add in cooking oil and salt. Mix to incorporate.

Add in the cheese mixture and mix until combined.

Sift the baking powder and flour into the mixture and whisk until just combined. Set aside.

Using a electric whisk, whisk the egg whites until it turns foamy. Gradually add the sugar in in 3 batches while still whisking. Whisk until almost stiff peak form.

Add 1/3 of the egg whites into the egg yolk mixture and fold in until almost even. Do the same for the remaining egg white in 2 batches. Scrape down thoroughly and fold in until just combined. Do not over-fold. Bang bowl on the tabletop a couple of times to get rid of big bubbles in the mixture.

Fill the pre-lined bowls with the mixture until about 3/4 full. Bake the cakes for about 20 mins or until inserted toothpick comes out clean.

Transfer cakes to wire racks to cool.



Hope you will like this recipe!