Chiffon cupcakes question


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In the Philippines they make a chiffon type of cake called a Mamon. They are mini cakes baked in small brioche-type tins or molds that are fluted and flared. Most are sold with finely shredded mild cheese on top.

I have tried to make these at home using various chiffon recipes. My two biggest issues are that the tops tend to shrink slightly when cooled and that the golden tops are easily "deskinned" if they are either inverted or touched after a few days. The tops tend to be moist the nest day, which accounts for them losing their golden skin when touched.

I think that the possible cause of the moistness on top has to do with the amount of sugar in the batter. Can someone confirm or refute this theory?
 
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and humidity, I married in Cebu, I know how humid it gets there.
Also make sure to use cake flour or substitute 25% corn starch in the flour to absorb moisture.
Cake flour is the best choice.

Heres a video in tagalog.
 
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