How to Make Chiffon Cake Cupcakes - no-fail, step-by-step, foolproof recipe! Fluffy soft light

How to make perfect chiffon cupcakes! The most important part is beating the egg whites really well. I trust in you all! Leave me any questions you have below :)

Ingredients (makes 12 big cupcakes/24 mini cupcakes):
- 65g cake flour, sifted
- 3 eggs yolks
- 10g (1 tbsp) white granulated sugar
- 35g oil (3 tbsps) (I used vegetable oil)
- 50g (1/4 cup) milk

- 3 egg whites, cold
- 45g (1/4 cup) white granulated sugar
- 1/2 tsp white vinegar

BAKE 170C/340F for 18-20 min

Tips/Notes:
1) Keep egg whites cold until ready to beat them
2) When beating egg whites, beat in one direction and use only small to medium speed. Beating egg whites to stiff peaks should take 8-9 minutes. DO NOT OVER BEAT.
3) Stiff peak should stand up straight. Egg whites will look glossy and very fine in texture, like whipped cream.
4) Fold in letter "J" motion.
5) Chiffon cake will rise up when baking and sink when cooling. This is normal.