Fluffy Chiffon Cupcakes for 12

Instructions:

1. Sift the cake flour, cornstarch, and salt into a large bowl to remove lumps.
2. In a separate bowl, whisk the egg yolks with 1/4 cup sugar until the mixture becomes pale and thick.
3. Slowly stream in the vegetable oil while whisking, then stir in the milk and vanilla extract until smooth.
4. Gently whisk the sifted dry ingredients into the yolk mixture until just combined; do not overmix.
5. Place egg whites and cream of tartar in a clean, grease-free bowl and beat on medium speed until foamy.
6. Slowly add the 1/3 cup of sugar one tablespoon at a time while increasing the mixer speed to high.
7. Continue beating until the meringue is glossy and forms stiff peaks.
8. Using a silicone spatula, gently fold the meringue into the yolk batter in batches to maintain aeration.
9. Divide the batter evenly among 12 cupcake liners and bake at 160°C for 22 minutes.