Chiffon Cupcakes - GF
An original baking recipe designed and shared by a fellow home pastry chef.
Ingredients
- Egg yolk - 2⅛ oz
- Canola Oil - 1⅝ oz
- Water - 2⅝ oz
- Vanilla Extract - 1/8 oz
- Rice Flour - 2⅝ oz
- Oat Flour - 1⅜ oz
- Tapioca Flour - 3/4 oz
- Granulated Sugar - 2¼ oz
- Baking Powder - 1/4 oz
- Salt - 1/8 oz
- Xanthan Gum - 0.04 oz
- Egg white - 3⅛ oz
- Granulated Sugar - 2¼ oz
Servings
12 cupcakesDirections
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