These Peanut Butter Chiffon Cupcakes are a little dense but soft and bouncy and it is not too sweet, just the way I like it. The cake is indeed yummy with a wonderful nutty fragrance and taste of peanut butter. No oil is added in the recipe as I find the creamy peanut butter is quite oily after mixing. The preparation is easy and fast, in less than 15 minutes just pop the pan into the oven to bake. You can even smell the fragrance of peanut butter lingering in the kitchen while baking. Definitely great to serve at any time of the day.
Peanut Butter Chiffon Cupcakes ~ great to serve at any time of the day
Peanut Butter Chiffon Cupcakes
These Peanut Butter Chiffon Cupcakes are a little dense but soft and bouncy and it is not too sweet. You can even smell the fragrance of peanut butter lingering in the kitchen while baking. Definitely great to serve at any time of the day.
Author Ann Low
Prep Time 12 mins
Cook Time 25 mins
Total Time 37 mins
Course Snack
Cuisine International
Difficulty Easy
Servings 7 cupcakes
Ingredients
60 g peanut butter jam creamy or chunky
60 ml fresh milk
2 egg yolks
1/4 tsp vanilla extract
35 g cake flour/plain flour
1/2 tbsp corn flour (starch)
Meringue
2 egg whites
40 g light brown (fine) sugar or caster sugar
Instructions
Stir peanut butter jam with milk till well blended. Add egg yolks and vanilla extract, mix well then sift in flours and mix well again.
Whisk egg whites till foamy and add brown sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour in the remaining egg white and gently fold well again.
Scoop batter into muffin pan lined with cupcake liners 90 percent full. Gently tap pan to release air bubbles and bake in the preheated oven (middle rack) at 150 degrees C for 10 mins. Then lower temperature to 140 degrees C and continue to bake for another 15 minutes or skewer inserted into cake comes out clean.
Take muffin pan out from oven after baked and immediately drop the pan on the table top a few times to release hot air to prevent shrinkages (no need to overturn cake). Leave cakes to cool in pan. Enjoy!
Notes
Please keep in mind that all oven temperatures and baking time varies
Keyword peanut butter chiffon cake, peanut butter jam
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花生酱戚风杯子蛋糕
这小蛋糕柔软扎实但组织细腻绵密还很弹压，有一股独特香浓的花生酱味。甜度刚刚好，一点也不觉得腻。做法非常的简单，你们也试试看吧！
材料：（可做7个）
60克 花生酱 （幼滑或粗粒）
60克 牛奶
2个 蛋黄
1/4茶匙 香草香精
35克 底筋面粉或中筋面粉
1/2汤匙 玉米淀粉
蛋白霜
2个 蛋白
40克 黄（细）糖 或白砂糖
做法：
将花生酱和牛奶一起搅匀。加入蛋黄及香精拌匀，然后筛入粉类，再拌匀即可。
用电动搅拌机把蛋白打致起泡泡，黄糖分3次加入，打致硬性发泡。
取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀即可。
将面糊舀入玛芬盘（纸杯）中至9分满。轻轻的震出气泡。放入预热烤箱（中层）150度烤10分钟然后改换温度140度继续烘烤约15分钟或竹签插入蛋糕内部拔出没有粘糊，就表示熟了。
烤好的的小蛋糕连烤盘在桌面敲打几下敲出气泡，这样蛋糕就不容易收缩。蛋糕待凉后即可享用（蛋糕无需倒扣）。
烤箱温度和烘烤时间务必根据自家烤箱来定