Lemon Curd Chiffon Cupcakes – Jeff's Baking Blog
These cupcakes are kind of like hard-boiled eggs. They are easy to eat, have to be peeled, and have a yellow center.
Ingredients
- 2/3 cup (160 ml) vegetable oil
- 8 egg yolks (2/3 cup/160 ml)
- 1 cup (240 ml) water, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 14 ounces (400 g) cake flour
- 14 ounces (400 g) granulated sugar
- 4 teaspoons (16 g) baking powder
- 1 teaspoon (5 g) salt
- 8 egg whites (1 cup/240 ml)
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