Saturday, October 6, 2012

Hokkaido Cupcakes

 

Source:  Nasi Lemak Lover and Lite Home Bake with some changes in red. 

Ingredients:
 
3 egg yolks
25g caster sugar
35g corn oil
60g milk (substitute with orange juice)
1 tsp vanilla extract
70g cake flour (substitute with plain flour)
1/2 tsp baking powder 
3 egg whites
20g caster sugar
1 tsp lemon juice (substitute with 1 tsp cream of tartar)
Icing sugar for dusting


  1. Preheat oven to 170C.
  2. Sift flour and baking powder twice.  Set aside.
  3. Using a handheld electric beater, beat egg yolks and sugar until pale in colour.  Add in oil,  milk and vanilla extract.  Mix well.  Beat the mixture into flour.  Set aside.
  4. Beat egg white until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar in 2 additions and beat  until stiff peaks form.
  5. Fold 1/3 egg white into egg yolk batter.
  6. Fold in balance egg white until well combined.
  7. Fill in paper cups to almost full.
  8. Bake for 18-20 minutes.  I left cupcakes in oven with door ajar for 5 minutes before removing them to cool completely.
  9. Transfer the cupcakes onto a wire rack and turn them upside down to cool completely.
  10. Dust some icing sugar on the cupcakes before serving.







19 comments:

  1. Beautiful Hokkaido Cupcakes you have made! And you even have inverted it too....I didn't do that in my first bake and have resulted in collapsed cupcakes! Next time make the custard filling as it taste heavenly delicious. Beautiful pastel colours of your liners

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    Replies
    1. Thanks for your compliment. This was my 4th attempt at making Hokkaido Cupcakes. My last 3 attempts were not very successful as they all collapsed but managed to 'rise' up again after piping in some custard filling or whipped cream. This time I decided to invert the cakes to cool and leave out the filling.

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  2. My coming post is Hokkaido cupcake too. Yours look super soft texture. Have a great day!

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  3. Hi~~
    Minty~
    its cute!!! little "mushroom head"...
    =P

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  4. Veronica, your cupcakes are lovely! I like the muffin top :) I see you inverted them, I should do the same next time.

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  5. I have never make Hokkaido cupcakes before, Question? Do we need to turn the cupcakes upside down to cool?

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    Replies
    1. Li Shuan, the last time I made the Hokkaido cupcakes, they all collapsed (I didn't invert them to cool). So this time I tried inverting them (just like the chiffon), and viola, they stayed the same - beautiful and tall! However, I've seen other bloggers who made these without inverting them and theirs are beautiful and didn't collapse.

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  6. Hi, thanks for sharing this recipe. Some recipes do not say to turn the cupcakes upside down when cooling. I tried before without doing this step and there was a hollow at the bottom of my cupcake. BTW, will the cake surface stick to the wire rack?

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    Replies
    1. Kimmy, the cupcake didn't stick to the wire rack. In fact, there wasn't any marks (from the wire rack) on the surface of the cake at all! I know, all the Hokkaido cupcakes recipes out there didn't require to invert the cakes to cool. Unfortunately mine collapsed when I left them to cool upright.

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  7. Hi Veronica,
    I like your lovely hokkaido cupcakes. They looks so delish! Can i have a cup please?..lol
    mui..^^

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  8. Hi Veronica,
    Noticed the interesting twist, and it sure is healthier with orange juice minus the whipped cream. Love it! Will try it out someday. Thanks for the mention too.

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  9. Long time d't make this cup cake. Just remind me now. Will try it soon.
    Thanks for sharing. :)

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  10. Thanks for your shout out. From what I know, this cake will slightly shrink a bit once cooled but should not major collapsed , from your additional of baking powder and I believe it does help to hold the shape . Maybe you should try not to invert next time.

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    Replies
    1. Thanks Sonia for the tip. Shall try out without inverting next time.

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  11. I've been procrastinating .... must make this and I'll invert them as well.

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  12. This is heavenly!

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