You really need a chiffon cake, rather than a butter cake, when you're making cakes with a filling or frosting that must be refrigerated. Chiffon cake is fine straight out of the refrigerator, but butter cake needs to be brought to room temperature for the proper texture.
My recipe shows my basic chiffon cake formula of equal weights of flour and sugar with about the same weight of eggs out of their shells. I have no idea about the science behind that, but it works for me. Most chiffon cake recipes call for more eggs, but I don't like the resultant overwhelmingly eggy flavor.
These are wonderful with buttercream frosting, but I prefer whipped cream and so whipped up a batch of stabilized whipped cream. I hadn't made any since my cake decorating days, so I refreshed my memory with this wonderful stabilized whipped cream post from cake maker extraordinaire Brooks Walker.
Compared with buttercream, this is really "diet" frosting -- less fat and a lot less sugar. It's always been my habit to scrape off the frosting because it's always much too sweet for my palate. I'd rather have whipped cream, but regular whipped cream can't be piped ahead of time and sometimes you just don't want to be messing about with it at the last minute.
I didn't do a particularly good job of piping (having issues with my piping arm!), but I refrigerated half the cupcakes in a lidded Pyrex container for 24 hours and found them to be looking and tasting every bit as good the next day. This is my new favorite frosting, so I'll be making chiffon cupcakes more often than butter cupcakes.
Update 03/29/16: I forgot to mention that you can also use the stabilized whipped cream as a filling, which I did on about six as an experiment. Just stick the piping tip into the top of the cupcake about halfway in and squeeze gently until the top of the cupcake starts to bulge.
And the stabilized whipped cream is perfect for pies, such as this Chocolate Cream Pie for Two!
Vanilla Chiffon Cupcakes with Stabilized Whipped Cream Frosting
3 large eggs, separated
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
2 tablespoons (0.5 ounce/14 grams) GMO-free cornstarch
3/4 cup (5.25 ounces/149 grams) sugar
2 teaspoons (10 grams) baking powder
1/2 teaspoon (2 grams) salt
1/3 cup + 1 tablespoon (3 ounces/85 grams) organic canola oil
1/2 cup (4 fluid ounces/120 grams) water
1 1/2 teaspoons vanilla extract
The Stabilized Whipped Cream
4 teaspoons cold water
1 teaspoon plain unflavored gelatin
1 1/4 cup (10 fluid ounces) heavy whipping cream
1/4 packed cup (1 ounce/28 grams) powdered sugar, sifted
3/4 teaspoon vanilla extract
Pinch of salt
1 Separate cold eggs; bring yolks and whites to room temperature. Preheat the oven to 350F/180C/Gas4. Line standard cupcake tins with paper liners.
2 In bowl of stand mixer, beat egg whites to stiff peaks; set aside.
3 In medium mixing bowl (I use a 2.5-quart), whisk together flour, cornstarch, sugar, baking powder and salt. Make a well in the center, and add oil, water, egg yolks and vanilla extract. Beat until smooth.
4 In three batches, very gently fold the beaten egg whites into the batter.
5 Using a 1/4-cup measure, divide the batter among the 18 muffin cups. The cakes will puff quite a bit during baking but then settle back down.
6 Bake the cupcakes for 15 to 18 minutes. Remove the pan from the oven and let cool for 5 minutes. Remove cakes from tins and cool completely on wire racks.
7 Measure the water into your smallest pan; sprinkle the gelatin evenly over the water. Let stand for 1 minute until the gelatin granules have plumped.
8 Over low heat, stirring constantly melt the gelatin. Remove from heat; let it cool, but not to the point of setting, while starting to whip the cream.
9 In mixing bowl, whip the cream with the powdered sugar and vanilla extract until it begins to thicken.
10 Whisk a little of the slightly whipped cream into the liquid gelatin until well blended. (If the gelatin has jelled, gently heat it again until liquid and let cool before using.) Add this mixture to the whipping cream in the bowl. Once it is incorporated at low speed, whip at high speed until stiff peaks form.
11 With a pastry bag fitted with a 2D tip or a 1M tip, pipe frosting on cupcakes. Refrigerate, covered, until serving time.