Perfect Bake® recipe


Pastry Cream filled Chiffon Cupcakes

This light and fluffy cupcake is great with creamy and fruity refrigerated toppings and fillings.


Ingredients

Units:
US | Metric
Metric | US
Servings : 24 cupcakes
  • Egg yolk - 2⅝ oz
  • Canola Oil - 2⅛ oz
  • Water - 3⅝ oz
  • Vanilla Extract - 1/8 oz
  • Cake Flour - 6¼ oz
  • Granulated Sugar - 3⅛ oz
  • Baking Powder - 1/4 oz
  • Salt - 1/8 oz
  • Egg white - 3¾ oz
  • Granulated Sugar - 3⅛ oz