Chiffon Cake Cupcake Recipe

Ingredients

• 6 large eggs, separated (yolks at room temperature)
• 1 ¾ cups (220g) cake flour, sifted
• 1 cup (200g) granulated sugar, divided
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (120ml) vegetable oil
• ⅔ cup (160ml) water, room temperature
• 1 tsp vanilla extract
• ¼ tsp cream of tartar
• 3 large egg yolks, at room temperature
• 1/4 cup vegetable oil
• 1/4 cup water, at room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/4 cup sugar (for egg whites)