Skip to main content

Fluffy Like Clouds Glutten Free Vanilla Chiffon Cupcakes

Chiffon cakes are my favourite cakes.  They are fluffy, moist and delicious.  Since its fluffy and light I wonder if it will hold its fluffiness if I turn it into a gluten free type cake.  I replaced my regular cake flour with my DIY GLUTEN FREE CAKE FLOUR  

  • To make DIY Gluten Free Cake Flour measure out 2 cups Koda Farms Mochiko sweet rice flour into a small bowl and scoop out 2 tablespoons of sweet rice flour.  Add 2 tablespoons of cornstarch to the rice flour.  Stir with a whisk.  NOTE:  Mochiko sweet rice flour is smoother than the regular white rice flour.  I made a mistake of using white rice flour and the cupcake has a dent and its gritty.  It was gross!
Next is the baking powder.  Generally baking powder is already gluten free.  Some baking powder brands uses wheat starch into their product so check the label.  Make sure there are no wheat products in the ingredients.  If you are looking for baking powder that is aluminium free buy organic baking powder.  

The rest of the ingredients are typical ingredients found in a chiffon cake.  Easy right?  The hardest part of this cake is getting the egg yolk separated from the egg white (watch video below).  You can buy various gadgets that can help separate the egg yolks from egg white. I have all of them if not most of them.  To me I find it faster to use my hands.

Egg separator gadgets.  Top is the ez cracker and egg seperator.


3 large eggs separated plus 1 whole eggs at room temperature
1/2 teaspoon cream of tartar
1/2 cups sugar plus 1/4 cups sugar
1 cups diy glutten free cake flour
1 1/2 teaspoons Magic baking powder or Organic baking powder
1/4 teaspoon salt
1/2 cups water
1/2 tablespoon vanilla extract
1/4 cups cooking oil (any kind of oil except olive oil and coconut oil - the flavour from these oils will change the taste of your cake )

  1. Preheat oven at 350 F.
  2. Separate the egg yolks and egg white
  3. Sprinkle cream of tartar on the egg whites.  Set aside.
  4. In another bowl whisk together diy gluten free flour, baking powder and salt.
  5. Beat the 3 egg yolks and 1 egg on speed 4.
  6. Add 1/2 cup sugar and beat until light yellow and increased in volume
  7. Add gluten free cake flour mix into the eggs. 
  8. Add oil, water, and vanilla.
  9. Beat at speed 4 until mixed.  Set aside
  10. Beat egg whites on speed 8 until foamy.
  11. Add 1/4 cups sugar 2 tablespoons at a time.
  12. Beat until stiff peeks form.  
    The different egg white peaks.  Pictures from Canadian Living website.
    See their post on how to beat egg whites here
  13. Stop mixer and remove the whisk attachment.  
  14. Mix in a bit of egg whites in the egg yolk mixture to lighten up the batter. 
  15. Fold in 1/3 egg yolk mixture into the egg white.  Do this into 3 parts.  Work quickly.
  16. Scoop into muffin thins lined with cupcake liners
  17. Bake for 20 minutes.
  18. In the remaining 5 minutes of cooking time increase temperature to 375F.  
  19. Decorate and enjoy!


Popular posts from this blog

Minion Cupcake Cake

This is how I made my Ube (purple yam) Minion cupcake..  Enjoy!
Come see how I made it in this youtube video.  Don't forget to subscribe for more updates!

To create the eyes...

This is the ball tool I used..

Hello Kitty Cupcake Cake

This is my favourite.  I put together 37 cupcakes to create this cute hello Kitty cake.

Buttercream Recipe:
1 cup butter at room temperature
4 cups sifted icing sugar
1 tablespoon vanilla extract
3 tablespoon milk

The amount of icing sugar, vanilla extract, and milk can be modified to suit your taste.  Beat the butter until smooth then add the rest of the ingredients beat everything on medium speed on electric beater until smooth.  Enjoy!

Pilipit - Filipino Twisted No Yeasts Donut

Pilipit is a Filipino style donut.  It has a crunchy outer shell and a soft inside.  It is similar to bannock or elephant ears.  These are similar to donuts and leavened with baking powder.  Traditionally coated with sugar or glazed

I coated mine with powder sugar kind of like their elephant ears counter part.  But you know what they are perfect on their own without sugar.  The dough is sweet enough to hold on its own.  

The ones that I made are for some reason soft on the inside.  I'm certain it's because I rested my dough for more than 30 minutes instead of the usual 15 minutes.  If you guys want more crunch in your pilipit just proof it (resting stage) for 15 minutes or less.



2 eggs
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon Vegetable oil
2 cups all purpose flour ( add a bit more if the mixture sticks to your hand)
3 tablespoon of milk ( add more if final mixture is dry)

How to video down below.

In a large bowl combine all the d…