By Anna Valmero
INQUIRER.net

MAKATI CITY, Philippines — Cakes are yummy desserts to offer in any party. But when you’re doing it outdoors, slicing the big cake and serving it to guests could be a bit of a problem. Hoping not to take the fun away, cupcakes serve as better alternative to the traditional big cakes, especially when the guests are kids.

Cupcakes come in different kinds and a must-try is the chiffon cupcake. It is a light cupcake known for its spongy fluffiness.

For the chiffon cupcake, you will need:

150 grams cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
5 pieces large eggs
1/4 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar

For the icing, prepare the following:

188 grams cream cheese
250 grams powdered sugar
19 grams egg whites
1 gram lemon juice
2 grams vanilla extract
15 grams milk
1 piece lemon

First, prepare the chiffon cupcake:

1. Beat egg whites, sugar and cream of tartar till stiff peak.
2. Beat yolk, half of the sugar, water, vegetable oil and vanilla extract.
3. Mix cake flour and baking powder on the yolk mixture.
4. Combine egg white and yolk mixture.
5. Place chiffon mixture in muffin cups or ramekins.
6. Bake at 350 F for 12 to 15 minutes.

For icing:
1. Combine all ingredients and beat till stiff peak.

For plating:

1. Pipe icing on top of cupcakes.
2. For added flavor color, you can add sprinkles, small marsh mallows or mini chocolate chips.

Happy eating!