Vanilla chiffon cupcakes

Vanilla chiffon cupcakes

Boutique Baking
24 cupcakes
Georgia Glynn Smith

This is a very light and fluffy recipe using real vanilla and cream cheese frosting. The beauty is in its simplicity and purity of flavours. Less is sometimes more…


Quantity Ingredient

For the decoration

Quantity Ingredient
50g white sugar florist paste
small amount white vegetable fat
small amount Royal icing
yellow paste food colour

For the frosting

Quantity Ingredient
200g full-fat cream cheese
200g unsalted butter, softened
500g icing sugar, sifted
1/2 vanilla pod, seeds only
yellow, orange and teal paste food colour

For the sponge

Quantity Ingredient
200g unsalted butter, softened
200g caster sugar
pinch salt
1/2 vanilla pod, seeds only
4 medium eggs
200g self-raising flour

For the sugar syrup

Quantity Ingredient
150ml water
150g caster sugar
scraped vanilla pod


Quantity Ingredient
Basic baking kit
small non-stick plastic board
small five-petal blossom cutter and veiner
paint palette or perforated foam pad, to dry blossoms
paper piping bag
2 12-hole muffin trays
24 large brown cupcake cases
Making a paper piping bag
Frosting cupcakes using a small palette knife


  1. To make the decoration

    Make the sugar blossom decorations one day ahead of assembling and serving. Make one blossom per cupcake.
  2. Mix the sugar florist paste with a small amount of vegetable fat. Mix the royal icing with the yellow paste food colour following the instructions. Using a blossom cutter and veiner lightly greased with vegetable fat, make 24 sugar blossoms then pipe a yellow centre into each flower. Leave to dry.
  3. Preheat the oven to 175°C. Prepare the muffin trays by placing the cupcake cases inside the holes.
  4. To make the frosting

    Place the cream cheese in a mixing bowl and beat until smooth and creamy.
  5. Place the butter, icing sugar and vanilla seeds in a separate mixing bowl and cream together until very pale and fluffy.
  6. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until the frosting is combined. Chill until set.
  7. To make the cupcakes

    Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
  8. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter.
  9. Once all the egg has been incorporated into the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
  10. Using a plastic piping bag or a tablespoon, carefully place the batter into the cupcake cases until two-thirds full only.
  11. Bake for 12–15 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  12. To make the sugar syrup

    While the cupcakes are baking, prepare the sugar syrup for soaking. Place the water, sugar and vanilla pod into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly. Discard the vanilla pod.
  13. Once the cupcakes are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm; this allows the syrup to be absorbed faster.
  14. Once just warm, remove the cupcakes from the trays and leave to cool completely on a wire cooling rack.
  15. To decorate

    Divide the frosting into three equal parts. Mix the first third with a small amount of yellow paste food colour, the second with orange paste food colour and the third with teal paste food colour.
  16. Frost the cupcakes using a small palette knife.
  17. To finish, place a sugar blossom on the top of the frosting for each cupcake.
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