Saturday, December 14, 2013

Hokkaido Chiffon Cupcakes 北海道牛奶蛋糕

I had wanted to bake this Hokkaido Chiffon Cupcakes for quite sometime back. So when I saw the supermarket selling strawberry from Korea, immediately I grabbed a bunnet and start baking this wonderful spongy cupcakes. 

Hokkaido Chiffon Cupcakes
Recipe Source:  Sonia

Chiffon Cake

3 Egg Yolks
20g sugar
35g Corn Oil
60g Milk
70g Cake Flour

3 Egg Whites
25g Sugar

60g  Dairy Whipping Cream
10g Sugar
1tsp Instant Custard Powder ( I did not add this)

Icing Sugar, for dusting

1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.


Jessie-CookingMoments said...

Hi Cecilia, ur Hokkaido cupcakes were nicely baked & the top wasn't shrinking that much. I still haven't baked Hokkaido cupcakes b4. Never try Korean strawberries too, hehe

Cecilia Yap said...

Hi Jessie, Korean strawberries are sweet & juicy but slightly more expensive. I liked the texture of this cupcakes too.

irene myme said...

Nice cupcakes...I loves Korea strawberry too.

Sonia ~ Nasi Lemak Lover said...

Thanks for the link, beautiful Hokkaido cupcakes, in fact, I have too long never bake this cake, hehehe..

Cecilia Yap said...

Tks Irene.

Cecilia Yap said...

Hi Sonia, tks for sharing this great recipe