I am trying to make mini chiffon cupcakes. Although they come out fairly well, they all tend to deflate slightly when cooling. I have tried many different recipes, but they all seem to do the same thing. I have tried increasing the flour content a tad. I have also tried to decrease the liquid content a bit. I want it to have the light and fluffy texture but also maintain the slightly dome-like look when it first comes out of the oven. When I aerate the egg whites I try to keep the meringue at a medium peak, not a stiff peak. Most of the recipes I have used have the following ingredients: Flour, sugar, baking powder, salt, oil, milk and eggs (separated). I usually use jumbo eggs. Could it be that my egg volume is too much for the other ingredients? Any suggestions?