Two Egg Yellow Chiffon Cupcakes

This Two Egg Yellow Chiffon Cupcake recipe is your basic yellow chiffon cake.  In a chiffon cake, egg whites are beaten stiff, then folded into the cake batter to achieve a light, fluffy cake.  This is a very versatile cake and can be paired with a variety of fillings and frostings. 

One of my personal favorite combinations is this Two-Egg Yellow Chiffon Cake filled with Vanilla Bean Custard and frosted with Chocolate Swiss Meringue Buttercream, as shown in my Boston Cream Cupcakes. 

Ingredients:

• 2 eggs, separated, room temperature
• 1½ cups sugar
• 2 cups all purpose flour
• ¼ cup cornstarch
• 3 teaspoons baking powder 
• 1 teaspoon salt
• 1/3 cup salad oil
• 1 cup milk, room temperature
• 1 teaspoon vanilla

In a mixing bowl, beat egg whites until foamy. 

Gradually beat in ½ cup of the sugar, 1 tablespoon at a time.  Continue beating until egg whites are stiff and glossy.  Set meringue aside. 

Measure remaining sugar, the flour, baking powder, and salt into large mixer bowl.  Mix the dry ingredients until well combined. 

Add oil, ½ cup of milk and the vanilla extract.  Beat for 1 minute on high speed, scraping the bowl halfway through. 

Add the remaining ½ cup milk and egg yolks and beat for 1 more minute, scraping the bowl halfway through. 

Carefully fold in the meringue using the 1/3, 2/3 method. 

In this method, you first fold in 1/3 of the meringue to lighten the batter and then fold in the remaining 2/3 of the meringue until evenly distributed. 

Pour into the batter into lined cupcake tins, filling until about 2/3 full.  Bake in a 350˚ oven for about 20 minutes, until cake springs back when lightly pressed.  Cool on wire racks.    

Makes:  24 cupcakes