Chiffon Cupcakes, Strawberries and Dancing on Clouds

When I was a child, I used to imagine and wonder how it is dancing on clouds. Hopping from one fluffy white pouf of cloud to another. I used to dream that I am an angel with white satiny soft wings with feathers so big that it tickles my cheeks while I prance and dance around the sky, playing hide and seek with the bright warm sun.

And then as I grew up, I realized that I have been watching too much cartoons when I was a kid. And it can not be possible. It only happens on tv, the movies, cartoons or my childhoods playful imagination.

But then again, I can dream. And that dream doesn’t need to be reality (just yet). Maybe in my next life. Well, not maybe… From now on, as I am writing this, I am decided that in my next life, I AM going to be an angel. πŸ€—πŸ˜‡πŸ‘πŸΌ And one day, my dream will come true.

Last week, I baked a batch of Chiffon Cupcakes. Some call it Angel’s Food Cake. In contrary to the darker version, Devil’s Food Cake, which is a dense ooey-gooey-yummy dark chocolate cake, this one is a very light (cup)cake. It’s perfect for when you just need a treat but you don’t want to have that guilty feeling at the end. This cupcake doesn’t give you that. You wouldn’t even notice that you’ve had a couple or third. Yet you feel that you’ve satisfied your craving for cake. And then you’ll suddenly notice that they’re almost gone.



Imagine how I described my dream. I was able to turn it into reality with this heavenly little treats.


Imagine you’re sitting in a park or out on the yard one warm sunny day, you looked up the blue sky and wonder, what if you can just pick the fluffiest cloud, and eat it.

I promise, this cupcakes are an experience on it’s own. Airy, very light and (almost) not so sweet. It’s almost like eating a cloud.

It’s so soft and moist. And melts in your mouth.


 Believe me, just after the first bite, it feels like the golden gates of heaven opened and a choir of angels with their mystical heavenly voices, sings to you. I don’t know why I wrote that. But I am imagining it like that. Anyways…

I really cannot describe it more because you have to taste it to know exactly what I mean.

That’s why I am sharing the recipe for this. I want to share the experience.


The recipe is will make around 15 cupcakes and that’s enough for 2 people. For real! The batch I made was just for me and the Mister. The first few that we had for tea, I had 3 and he had 5. And the rest, we almost had a fight because he wants more, but we have to divide it equally.




I frosted it with (a little) sweetened whipped cream and topped with fresh Norwegian strawberries. Because the sponge is not so sweet, the whipped cream added another character. And the fresh strawberry… I mean, how can strawberry, cream and sponge cake go wrong? It’s a fluffier, yummier version of a strawberry short cake.


I would suggest to have tea with these cupcakes. Personally, I think coffee is a little “heavy” for a light chiffon cupcake like this.



And serve it with extra bowl of strawberries. Because it’s strawberries. Why not? πŸ™‚


This is one of my favourite cupcakes to make. They remind me of my dream.

Yes, I admit, I’m a grown up that still have a very wild and playful imagination. And I’m very happy about it. It’s something that nobody can take away from me.

Here’s the recipe.

Chiffon Cupcakes

Preheat the oven to 170 degrees C.


  • 3 egg yolks
  • 20 g granulated sugar
  • 40 ml clear vegetable oil
  • 40 ml milk
  • 60 g cake flour*
  • 3 egg whites
  • 40 g granulated sugar


  • Separate the eggs. In a bowl, using an electric mixer, beat the egg yolks and sugar until pale and fluffy.
  • Add the oil and milk and mix well.
  • Sift the cake flour and mix well with a hand whisk.
  • In another large bowl, whip the egg whites and half of the granulated sugar until soft peaks form. Add the rest of the sugar and continue whipping until stiff peaks form.
  • Add the 1/3 of the meringue to the yolk mixture and blend well.
  • Add the rest of the meringue (in two batches) and fold with a spatula. Being careful not to deflate the mixture.
  • Spoon the mixture into a paper lined cupcake pan. Bake for about 15-18 minutes.
  • When they are done, place on a wire rack and let cool before frosting.

For the frosting, whip some cream with a little bit icing/powdered sugar until stiff peaks form. Being careful not to over whip. Otherwise the cream will turn into butter.

I did not measure the cream and sugar. I did it according to my taste and how sweet I want it to be.

Pipe the sweetened whipped cream on the cooled cupcakes and top with a fresh strawberry.

Make yourself some tea and enjoy.

  • If you can’t find cake flour from your local supermarket (we don’t have it here in Norway) you can make your own. On a (1 cup) measuring cup, place 2 tablespoons of corn flour/starch and then fill with ordinary flour. Sift 2-3 times on a bowl and then measure what is needed in the recipe.

Have it a go. Try this cupcake. It is surprisingly easy. I promise. Tell me how it turns out. And let me know what you think.




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