Today Miguel Ángel, author of the blog Pimientos Verdes , invites us to prepare some light and delicious muffins, which you will enjoy both for breakfast and to accompany afternoon tea or coffee. The recipe has been prepared with the Kitchen Aid food processor, but you can prepare it perfectly without it by following the same order in the preparation. To enjoy!

Chiffon cakes are a type of cake typical of American pastries. Normally, they are usually prepared in an aluminum mold with a central hole and which was invented precisely for this type of cake. It is about the famous mold to prepare Angel Food cake and that you can find here .

The difference between the Angel Food cake and the Chiffon cakes is that the former is prepared only with egg whites and the Chiffon cakes also incorporate the yolks. The two have in common that they are very airy and light doughs and have the peculiarity that we should not grease the mold where we bake them and that they should be cooled upside down so that they do not lose volume. For this reason, the Angel Food cake mold has those curious little legs.

In today's recipe I have applied the chiffon cake technique to make individual cupcakes that are perfect for any time of the day. The result has been light, soft bites with an exquisite acid point.

In its preparation I have used my Kitchen Aid and I have baked them in the Le Creuset cupcake mold . You can see the latter in the photos. Do you know the Pâtisserie line from Le Creuset? Well, I recommend that you take a look at the pastry section because I'm sure you'll love it.

Ingredients (for 12 cupcakes)

• 2 eggs, the whites separated from the yolks
• ¼ dessert spoon cream of tartar
• 90g sugar
• 75 g pastry flour
• ¼ dessert spoon of salt
• 40 ml arbequina olive oil
• 1 tablespoon of royal yeast
• 3 tablespoons lemon juice
• zest of 1 lemon

For the glaze:

• 125g sugar
• 50 ml lemon juice

Note: all ingredients must be at room temperature.

Preparation

1. Put the egg whites, cream of tartar and 45 g of sugar in the Kitchen Aid glass. Beat at speed 6 with the whisk until it forms a meringue with peaks. When you have it at its point, reserve it in another bowl since we will need to beat the rest of the ingredients in the KA.
2. Sift together the flour, 45g sugar, Royal yeast and salt. Put them in the Kitchen Aid glass together with the olive oil, the egg yolks, the juice and the lemon zest. Beat at speed 6 with the whisk until doubled in volume.
3. Add 1/3 of the beaten egg whites to the previous dough and mix with the help of a spatula. Do it with surrounding movements so that it integrates well. Add the remaining egg whites to the dough and mix gently.
4. Distribute the dough in the ungreased cupcake mold and bake at 160º for about 15 minutes. You will know that the chiffon cakes are done if when you press the center with your finger, the cake recovers its original shape.
In addition, they will acquire a beautiful golden color. Take the tray out of the oven and place it face down on some pastry rings so that air enters through the bottom part and the chiffon cakes can cool down well. Leave them like this for about 20 minutes.
5. While the chiffon cakes are baking, you can prepare the frosting. Put the lemon juice and 100 g of sugar in a saucepan. Heat until the sugar dissolves. Let cool 20 minutes. Just before frosting the chiffon cakes, add the remaining 25g of sugar and stir a bit. With this we will get a very nice crunchy point in the glaze.
6. When the chiffon cakes have cooled, unmold them with the help of a small spatula. Put them on a rack and glaze them. Let them dry for at least two hours before eating them.