Chiffon cupcakes, some frosted with nutella and some with buttercream. The base is oil based, so when you store them in the fridge, they do not harden like the ordinary butter based cakes, this makes them ideal for frosting and storing.
Preheat oven to 180. Line two trays of 12 cupcakes each.
Whisk flour, salt and baking powder. Keep aside.
Separate egg whites and yolks. Beat the egg yolks with 100 gms sugar until pale and fluffy.
Add oil, water, vanilla essence and whisk well.
Add the dry ingredients and whisk until combined.
In a separate, clean bowl (with clean whisks) beat egg whites with the remaining sugar until soft peaks form. Add the lemon juice and whisk some more until stiff peaks form.
Slowly fold in the egg whites into the egg yolks in three iterations.
Fill the cupcake liners with the batter and bake for about 12-15 mins.
Frost with buttercream frosting or nutella. Decorate and serve.
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