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Recipes
Walnut Honey Chiffon Cupcakes

9 INGREDIENTS • 11 STEPS • 40MINS

Walnut Honey Chiffon Cupcakes

Recipe
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.
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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.
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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/

40MINS

Total Time

$1.45

Cost Per Serving

Ingredients

Servings
12
us / metric
Walnut
1/3 cup
Walnut
Corn Oil
2 2/3 Tbsp
Corn Oil
Honey
1 tsp
Orange
2
Oranges, freshly squeezed
40 ml juice per 12 servings
Cake Flour
1/2 cup
Cake Flour
Baking Powder
1/2 tsp
Baking Powder
Lemon
1
Lemon, juiced
1/2 tsp juice per 12 servings

Nutrition Per Serving

VIEW ALL
Calories
161
Fat
8.6 g
Protein
5.3 g
Carbs
16.7 g
Love This Recipe?
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Walnut Honey Chiffon Cupcakes
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author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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/

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 Eggland's Best Classic 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 (2 2/3 Tbsp) and Honey (1 tsp) together with a hand whisk. Stir well and mix in the juice from Oranges (2).
step 5
Add in walnut powder, mix well again. Sift in the Cake Flour (1/2 cup) and Baking Powder (1/2 tsp). Stir well again.
step 6
Whisk in Egg Whites and juice from Lemon (1) to foamy, then gradually add Caster Sugar (1/2 cup) into it and whisk until stiff peaks 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.
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.

Tags

Dairy-Free
American
Asian
Date Night
Snack
Shellfish-Free
Dessert
Fall
Vegetarian
Mother's Day
Valentine's Day
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