Ingredients
-
1 1/2
-
1/2
-
1
-
1
-
1/4
-
1/2
-
4
-
3/4
-
3/4
-
2
-
-
-
-
-
Directions
Chocolate Chiffon Cupcakes, From Sunset Magazine, I made Chocolate chiffon cupcakes today and followed this recipe exactly unfortunately, it was dry and disgusting I am an experienced baker too, so I am sure that something is wrong with this recipe
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Steps
|
1
Done
|
Sift Cake Flour, Cocoa, Baking Powder, Baking Soda, and Salt Into a Large Bowl and Set Aside. |
|
2
Done
|
Whisk Together Egg Yolks, Oil, and 1/3 Cup Water Until Blended. Whisk in 3/4 Cup Sugar. Add to Flour Mixture and Stir Until Well Blended. |
|
3
Done
|
Beat Egg Whites Until Frothy. Gradually Add Remaining 2 Tablespoons Sugar, Beating Just Until Soft Peaks Form. Add Egg-White Mixture to Batter and Fold in Until Evenly Blended. |
|
4
Done
|
Fill Paper-Lined or Buttered Muffin Cups (1/3-Cup Capacity) About Three-Fourths Full With Batter (about 1/4 Cup in Each). |
|
5
Done
|
Bake in a 325 Oven Until Tops Spring Back When Lightly Touched in the Center, 20 to 25 Minutes. Cool on Racks 5 Minutes; Remove from Pans. Cool Completely. |
|
6
Done
|
Frost With Your Favorite Frosting. |
