Orange Chiffon Cupcakes Gluten Free
Very popular Malaysian chiffon cupcakes with light and airy cloud like texture. Made with rice flour, potato starch, tapioca starch, olive oil, sugar, baking powder and eggs. And infused with freshly squeezed orange juice and orange zest.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
- 150 g rice flour
- 50 g potato starch
- 25 g tapioca starch
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 20 g caster sugar
- 4 large egg yolks (71g/2.5oz)
- 125 ml extra virgin olive oil
- 250 ml water
- 125 ml orange juice (freshly squeezed (use sweet navel oranges))
- 2 tsp orange zest
- 4 large egg whites (163g/5.7oz)
- 70 g caster sugar
- 2 tsp potato starch
- 1/2 tsp cream of tartar
- 200 g vegan butter
- 1/4 cup orange juice (freshly squeezed (use sweet navel oranges))
- 1 tbsp orange zest
- 1/3 cup stevia
- 2 tsp potato starch
- 1 orange (peeled, thinly sliced and cut into 22 triangle shape pieces)
Instructions
- 1
It is easier to separate the eggs when cold and set aside on bench top for the eggs to warm up to room temperature.
- 2
Crack one egg at a time into a medium bowl. Then use your fingers to gently scoop out the egg yolk. Place egg yolk into another small bowl. Continue until all 4 eggs are separated.
- 3
Sift and combine all the dry ingredients and mix well in a large mixing bowl.
- 4
In another large mixing bowl, combine all the wet ingredients, whisk and mix well. Then add in the mixed dry ingredients in step 3 gradually and whisk until you get a thick and smooth paste.
- 5
Add all the egg whites, cream of tartar into a large mixing bowl. Use an electric hand mixer and whisk until egg white is foamy.
- 6
Then add half the sugar and half the potato starch. Continue to whisk on medium speed for 5 minutes.
- 7
Then add in the remaining sugar and potato starch, whisk and combine until you get a stiff and firm peak form (still glossy). You can also use a stand mixer.
- 8
Gently fold 1/3 of the meringue into the cupcake mixture. Then add the remaining meringue 1/4 at a time, fold lightly until all the egg whites are combined completely. With no orange or white stripes remaining. Taking care not to deflate the batter.
- 9
Do not overfold otherwise you will get very large bubbles in the cupcakes.
- 10
Position the oven rack in the center of the oven. Preheat the fan-forced oven to 160C or 325F.
- 11
Add cupcake liners onto the muffin pans. Spoon and fill each cupcake liner with some batter, about just over ¾ full for each pan.
- 12
Bake in the preheated oven for around 35 minutes or until golden brown and tooth pick comes out clean.
- 13
Immediately remove cupcakes from the oven and invert the cupcakes upside down. Let them cool completely in the muffin pans in inverted position.
- 14
Let the cupcakes cool completely before frosting.
- 15
Prepare piping bag fitted with star piping tip and frost the cupcakes.
- 16
Garnish with the fresh orange pieces on top of the frosting and serve.