Prepare Gran Selezione coffee, either with your drip coffee maker or with a French press. Measure 1 tablespoon of coffee (around 4 oz.) and 6.5 ounces of fresh water to brew in your regular coffee maker. Once ready, let it cool down and set aside 4 fl. ounces.”


First, separate the egg whites and yolks. Mix the coffee with the oil and the lemon zest, stirring with a whisk. Sift the flour with baking powder, sugar and vanilla extract to ensure the mixture stays light and fluffy. Whisk the egg whites for about 5 minutes, adding a pinch of salt, until the mixture forms stiff peaks.


After whisking the egg whites, add them into the mixture, folding in from bottom to top to prevent lumps from forming.


Take the chiffon cake cupcake molds, butter them and pour in about 3.5 oz of mixture per mold. The cupcakes are now ready for baking. Place them in the oven for 35 minutes at 302.00℉.