This cupcake recipe is fluffier compared to traditional versions, and you can think of it as a chiffon cake-style cupcake. If you’re looking for a simple yet delicious cupcake recipe, this is one of your best options because it’s incredibly easy to make.
This was the first baking recipe I truly mastered. When I first saw the shockingly high sugar content in regular cupcakes, I realized I had to create a sugar-free version.
Whisk the egg whites on the highest speed until stiff peaks form.
Add 10 grams of sugar to the egg yolks. Whisk on the highest speed until thick and creamy.
Add 40 grams of milk and 35 grams of oil to the egg yolks. Sift in 60 grams of cake flour and gently mix until combined.
Check the consistency for the right dryness and moisture. The ideal state is when the pattern slowly fades as it layers.
Gently fold the egg whites into the egg yolk mixture. Add two drops of vanilla extract and quickly fold to combine.
Transfer the batter into a piping bag and pipe it into the cupcake liners, filling them about 80% full. Gently tap to level the batter.
Preheat the oven. Bake at 110°C for 40 minutes, then increase the temperature to 130°C and bake for an additional 20 minutes.
Recipe Note
1. The egg whites must not have any oil or egg yolk.
2. The meringue will definitely form. Once you see the pattern, gradually reduce the speed of the mixer to medium-low to fine-tune.
3. Check the meringue: After removing the whisk, the meringue should form a firm peak. If you turn the bowl upside down, the meringue should not fall out. (After beating, leave it for 10 minutes; there should be no change, so feel free to proceed.)
4. To avoid cracking or shrinking, bake at a low temperature first. Once the shape is set, increase to medium heat to brown.
Sugar-free Vanilla Cupcakes
Rated 5.0 stars by 1 users
Category
cupcake
Cuisine
American
Author:
Sebastien Z
Servings
12
Prep Time
20 minutes
Cook Time
1 hour
Calories
120
This cupcake recipe is fluffier compared to traditional versions, and you can think of it as a chiffon cake-style cupcake. If you’re looking for a simple yet delicious cupcake recipe, this is one of your best options because it’s incredibly easy to make.
This was the first baking recipe I truly mastered. When I first saw the shockingly high sugar content in regular cupcakes, I realized I had to create a sugar-free version.
I hope you enjoy it!
Ingredients
Eggs – 4 (approximately 200g)（333.3%）
Sugar – 40g（66.7%）
Milk – 40g（66.7%）
Oil – 35g（58.3%）
Cake Flour (Low-Gluten Flour) – 60g（100%）
Vanilla Extract – 2 drops（3.3%）
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Directions
Separate the eggs.
Add 30 grams of sugar to the egg whites.
Whisk the egg whites on the highest speed until stiff peaks form.
Add 10 grams of sugar to the egg yolks. Whisk on the highest speed until thick and creamy.
Add 40 grams of milk and 35 grams of oil to the egg yolks. Sift in 60 grams of cake flour and gently mix until combined.
Check the consistency for the right dryness and moisture. The ideal state is when the pattern slowly fades as it layers.
Gently fold the egg whites into the egg yolk mixture. Add two drops of vanilla extract and quickly fold to combine.
Transfer the batter into a piping bag and pipe it into the cupcake liners, filling them about 80% full. Gently tap to level the batter.
Preheat the oven. Bake at 110°C for 40 minutes, then increase the temperature to 130°C and bake for an additional 20 minutes.
Recipe Note
1. The egg whites must not have any oil or egg yolk.
2. The meringue will definitely form. Once you see the pattern, gradually reduce the speed of the mixer to medium-low to fine-tune.
3. Check the meringue: After removing the whisk, the meringue should form a firm peak. If you turn the bowl upside down, the meringue should not fall out. (After beating, leave it for 10 minutes; there should be no change, so feel free to proceed.)
4. To avoid cracking or shrinking, bake at a low temperature first. Once the shape is set, increase to medium heat to brown.
Nutrition
Nutrition
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