WATCH: How To Bake Taisan Cupcakes
Delicate and soft, these cupcakes are the mini versions of the beloved chiffon loaf.
Taisan cupcakes are a beloved panaderya treat. They're simply flavored, pillowy soft, and a popular after-school snack. The simple butter and sugar topping makes these cupcakes different from the typical mamon (sponge cake) and elevates these into an irresistible treat.
Takes 50 minutes
Makes 20 cupcakes
3 large eggs, separated
1/4 cup canola oil
1/4 cup water
1 teaspoon vanilla extract
zest from 1 lemon
1 cup castor sugar, divided
1 cup cake flour, sifted
1/2 tablespoon baking powder, sifted
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup salted butter, melted, for topping
1/2 cup sugar, for topping
Preheat oven to 325?F. Place liners into the cupcake pan. Set aside.
In a large bowl using a wooden spoon, beat egg yolks, oil, water, vanilla extract, and lemon zest. Add flour, baking powder, salt, and 3/4 c. sugar and beat until just combined, scraping the sides and bottom of the bowl as needed. Set aside.
In the mixing bowl of a stand mixer with the whisk attachment, add egg whites and cream of tartar, and whisk on Medium-High until foamy. Sprinkle gradually the remaining sugar to make a meringue. Whisk only until stiff peaks.
Scoop out 1/3 of the meringue, and add to the cake batter. Using a whisk, fold in meringue. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter and release all the air whipped into the egg whites. (A few thin egg white streaks is ok.) Divide mixture evenly between the prepared cupcake liners.
Place in the oven, and bake for about 15 minutes or until a toothpick inserted into the centers emerge clean and the tops are golden brown. Remove from the oven, and transfer to a wire rack to cool slightly.
Brush butter onto the tops of each cupcake. Sprinkle with sugar. Repeat with remaining cupcakes. Serve.