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RECIPE
9 INGREDIENTS 11 STEPS 40min

Walnut Honey Chiffon Cupcakes

Delicious, light and airy, tender crumb, full of honey and nutty fragrance. Just remember that you need to bang the cake tray together with the cakes on the countertop 2 to 3 times once they out of the oven, as this will prevent the cakes from too much shrinking.
Walnut Honey Chiffon Cupcakes Recipe | SideChef
Delicious, light and airy, tender crumb, full of honey and nutty fragrance. Just remember that you need to bang the cake tray together with the cakes on the countertop 2 to 3 times once they out of the oven, as this will prevent the cakes from too much shrinking.
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
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I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
40min
Total Time
$1.39
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1/3 cup
Walnuts
7
Large Eggs
1.5 oz
Corn Oil
1/2 Tbsp
1.5 oz
Orange Juice , freshly squeezed
1/2 cup
Cake Flour
1/2 tsp
Baking Powder
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
146
FAT
8.6 g
PROTEIN
4.8 g
CARBS
12.6 g

Author's Notes

Please keep in mind that all ovens temperature and baking time varies.

Cooking Instructions

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Step 1
Grind Walnuts (2 1/2 Tbsp) fine.
Step 2
Chop Walnuts (4 Tbsp) to pieces.
Step 3
Separate Eggs (7) yolks from whites, reserving 4 egg yolks and 7 egg whites, and set aside.
Step 4
In a large bowl, combine Egg Yolks, Corn Oil (1.5 oz) , and Honey (1/2 Tbsp) together with a hand whisk. Stir well and mix in Orange Juice (1.5 oz) .
Step 5
Add in walnut powder, mix well again. Sift in the Cake Flour (1/2 cup) and Baking Powder (1/2 tsp) in). Stir well again.
Step 6
Whisk in Egg Whites and Lemon Juice (1/2 tsp) to foamy, then gradually add Caster Sugar (1/2 cup) into it and whisk to stiff peak form.
Step 7
Take out 1/3 of the egg whites and fold into egg yolk batter. Then fold in the remaining egg whites to combine.
Step 8
Preheat the oven to 325 degrees F (165 degrees C).
Step 9
Distribute batter evenly into 12 cupcake liners. Gently tap the cupcake liners on table top to release air bubbles and scatter some chopped walnuts on the top.
Step 10
Bake for about 30 minutes or skewer inserted in the center comes out clean.
Step 11
Remove cupcakes from the oven and tap them on tabletop again to release the hot air and prevent shrinkage. Leave cakes to cool before serving.
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Nutrition Per Serving
Calories
146
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
106.3 mg
35%
Carbohydrates
12.6 g
5%
Fiber
0.5 g
2%
Sugars
7.9 g
--
Protein
4.8 g
10%
Sodium
84.4 mg
4%
Vitamin D
0.6 µg
3%
Calcium
24.7 mg
2%
Iron
0.8 mg
4%
Potassium
66.0 mg
1%
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