|Hokkaido cupcake, Kamalan Bakery, Houston, TX|
In a sense, a chiffon cake is basically a stabilized soufflé.
Due to the delicate nature of the foam, it needs to cling to the edges of the pan to promote rising, thus, chiffon cake containers cannot be lubricated for ease in unmolding, and the cake must be cooled upside down to avoid collapsing. When baked in a flute pan with a central chimney, this is possible, but as a cupcake, cooling upside down is impractical. But the ever frugal inventors came up with a clever solution: reinflate the cake with filling:
Note also the use of square cardboard cupcake liners. These are quite clever - the traditional fluted liner is there to facilitate removal from the pan due to the no-grease requirement, but still requires a traditional cupcake pan mold. The cardboard cups provide sufficient strength on their own to be used without the pan mold, and the square shape allow for more efficient use of oven space. However, they seem to be rather difficult to find in American groceries.