Dragon fruit chiffon cupcakes ~ 火龙果戚风蛋糕

The Dragon fruit, also known as Pitaya, a cactus specie is a low-calorie fruit that can be enjoyed on its own or part of a salad, a smoothie or used as an ingredient in cake making. I was very pleased when I saw that there was still a tinge of pink in the cake and it tasted just wonderful, topped with a spoonful of the fresh fruit.

Dragon fruit chiffon cupcakes ~ 火龙果戚风蛋糕
(A) Ingredients
3 egg yolks
25 gm caster sugar
70 gm Dragon fruit puree
40 gm canola oil
1/4 tsp vanilla
55 gm self-raising flour (sifted)
2 Tbsp cornflour

(B) 3 egg whites
1/8 tsp cream of tartar
60 gm caster sugar
Method

Whisk egg yolks with sugar till well blended, add in oil, vanilla and dragon fruit puree. Mix well.
Mix in sifted self-raising flour and cornflour. Stir till well incorporated.
In a clean bowl, whisk egg whites till foamy, add in cream of tartar. Whisk till frothy and add in sugar gradually. Whisk till stiff peaks form.
Fold 1/3 egg whites into the egg yolk mixture, mix well, followed by the remaining egg whites.
Spoon batter into cupcake liners, tap to release air bubbles.
Bake in a preheated oven @ 170 deg.C for 10 mins. and reduce to 160 deg.C for another 20 to 25 mins.
Remove from oven and invert immediately.
Dust with icing sugar and a dollop of dragon fruit before serving.
Yield : 9 cupcakes.

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