▷Basic Chiffon Cupcakes
6-cavity mold Each cavity: 6.3 X 3.5 cm (The batter yields about 8-9 cupcakes)

▷Ingredients
‣Batter
38g . . Milk
25g . . Sunflower oil
45g . . Cake flour
2 Egg yolks
‣Meringue
2 Egg whites
2g . . . Lemon juice
42g . . Sugar
‣Garnishing
27g . . White chocolate
Freeze-dried strawberry
Pistachio

▷Cook Time
Bake it at 250°F/120°C for 25 minutes → Then bake at 280°F/135°C for 35 minutes → Adjust the temperature to 300°F/150°C and continue bake for 5-10 minutes until cake browns. Total 65-70 minutes

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▷Instructions
‣Batter
1. Pour the milk and sunflower oil into a bowl. Stir until emulsified.
2. Sift the cake flour. Stir until all the flour is combined and no streaks are visible.
3. Divide egg whites from egg yolks; blend the yolks into the flour mixture, stirring thoroughly.
‣Meringue
1. In another bowl, add egg whites and lemon juice. Beat until foamy. While beating, gradually add sugar until firm peaks.
2. Gently fold the egg whites into the batter in three additions. The final batter should feel light and have no visible streaks of meringue.
3. Transfer batter into prepared muffin tins. Bake in a preheated oven.
4. Remove from the oven to a cooling rack and allow to cool.
‣Garnishing
1. Pour hot water into a bowl, place the bowl with the white chocolate over the hot water, and stir until the chocolate melts.
2. Spoon the chocolate over the cake and decorate it with freeze-dried strawberry and chopped pistachios.
3. Enjoy your fluffy cupcakes!

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