Mini Chocolate Chiffon Cupcakes

Few days later will be my big boy's birthday. Thus I decided to bake him some mini chocolate cupcakes for his kindergarten birthday party.

Ingredients

Group A

• 20g of self-rising flour    20 克自发粉
• 10g of custard sugar    10 克砂糖 
• 15g of cooking oil    15 克菜油
• 25g of milk    25 克牛奶
• 2 egg yolks    2 颗蛋黄
• 10g of cocoa powder    10 克可可粉
• a touch of vanilla essence    少许香草精

Group B

• 2 egg whites    2 颗蛋白
• 15g of custard sugar    15 克砂糖
• few drops of white vinegar    几滴白醋

Steps 

1. Sift the self-rising flour & cocoa powder 3 times.     自發粉和可可粉过筛3回。
2. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
3. Group A: Put the egg yolks, cooking oil, sugar, vanilla essence and milk into mixing bowl and hand whisk to blend the ingredients. Fold in the self-rising flour and cocoa powder to have a smooth batter     把蛋黃﹑菜油、糖，香草精和牛奶倒入盆﹐ 用手打蛋器打勻。拌入自发粉和可可粉至均匀光滑的面糊。 
4. Group B: Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
5. Beat the egg white mixture to stiff peak .     繼續攪拌蛋白霜至硬性发泡。
6. Fold in 1/3 of egg-white mixture into egg-yolk batter, then pour back into balance egg-white mixture and well fold-in.     把1/3 蛋白霜拌入蛋黃糊，然後倒回其余蛋白霜里拌均匀。
7. Pour the batter into paper baking cups.    把面糊倒入纸杯。
8. Bake the cakes at 160°C for 20-25 minutes, or until fully-cooked.    放入烘炉以160°C烘20-25分钟，或完全熟透。