Gluten Free Chiffon Cupcakes- glutinous/sticky rice flour
I have been loving making easy dessert and since the holidays are coming up, I definitely want something easy. This chiffon cupcakes are definitely what I define as easy dessert. In this recipe, I’m using glutinous or sticky rice flour, which make these cupcakes gluten free!
While I love baking with regular flour, I also love experimenting with different type of flours with baking. In my house, I store a lot of rice flour because I like making Asian dessert and it usually includes rice flour. I’ve made this cupcakes several times and it’s so addicting. It’s light and airy with a touch of sweetness! I love eating this with hot chocolate or coffee and it’s a perfect snack or breakfast if you love sweets! This is definitely great for people who are looking for gluten free dessert that is simple to make!
Ingredients for gluten free chiffon cupcakes
For this recipe, I’m using a scale to measure the amounts. There are couple of reasons for doing this: 1. it’s more accurate since every ingredients have a different density and just measuring by volume is not ideal 2. Less dishes to clean. You can place a bowl onto a scale and just pour the ingredients into the bowl. If you were using measuring cups, there are a lot more dirty cups to clean.
- 113g glutinous rice flour
- 75g room temperature milk
- 50g vegetable oil
- 5 eggs separated (250g all together)
- 63g sugar
- White sesame (optional)
I’m using large eggs which is about 50g per cracked egg.
How to make it
- Preheat the oven to 325oF and line your cupcake pan with liner. You can also use cupcake cups in a baking sheet. Alternatively you can brush on melted butter into the cupcake pan.
- Separate the egg into yolk and whites. Save the egg whites for later.
- Combine milk and oil together, whisk until they are emulsified.
- Add in egg yolks and whisk.
- Sift in glutinous rice flour and whisk.
- Set aside the mixture. In a different bowl, add a few drops of lemon juice or white vinegar to the egg white. Add in sugar and whip until when you lift up whisk it When you lift up the whisk there should be a slight curve to the tip.
- Whisk 1/2 of egg white into your egg yolk mixture. Then add the egg yolk mixture into the egg whites. Fold until it’s fully incorporated (no egg whites shown through).
- Pour the mixture into the cupcake pan or cupcake cups. It should be about 90% full. Put some melted butter in between the cupcakes to prevent sticking. It will rise as it bakes.
- Optional: can sprinkle some sesame seeds on top.
- Bake in the oven for 35 minutes.
Pro-tip
- Make sure the milk is at room temperature so it can be mixed with the oil.
- Donโt over whip egg whites, only whip until you can lift the egg whites and it forms a straight tip.
- Fold the egg yolks mixture into the egg white fully, stop when you cannot see egg whites anymore.
- For easier dispensing the batter into the cupcake pan, you can use a piping bag or pour the mixture into a large measuring cup and pour into the cupcake pan
Gluten Free Chiffon Cupcake
Equipment
- cupcake pan
Ingredients
- 113 g glutinous rice flour
- 75 g room temperature milk
- 50 g vegetable oil
- 5 eggs separated 250g all together
- 63 g sugar
- White sesame seeds optional
Instructions
- Preheat the oven to 325โ and line your cupcake pan with liner. You can also use cupcake cups in a baking sheet. Alternatively you can brush on melted butter into the cupcake pan.
- Separate the egg into yolk and whites. Save the egg whites for later.
- Combine milk and oil together, whisk until they are emulsified.
- Add in egg yolks and whisk.
- Sift in glutinous rice flour and whisk.
- Set aside the mixture. In a different bowl, add a few drops of lemon juice or white vinegar to the egg white. Add in sugar and whip until when you lift up whisk it When you lift up the whisk there should be a slight curve to the tip.
- Whisk 1/2 of egg white into your egg yolk mixture. Then add the egg yolk mixture into the egg whites. Fold until it’s fully incorporated (no egg whites shown through).
- Pour the mixture into the cupcake pan or cupcake cups. It should be about 90% full. Put some melted butter in between the cupcakes to prevent sticking. It will rise as it bakes.
- Optional: sprinkle some white sesame seeds on top.
- Bake in the oven for 35 minutes.
