Friday, July 25, 2014

Hokkaido Chiffon Cupcakes




Recipe Source:  Mui Mui


Ingredients:  (Makes 12 cupcakes)
(A)
60g corn oil (I used Rice Bran oil)
80g milk
100g top flour (I used plain flour)
5 egg yolks
1/2 tsp vanilla extract

(B)
5 egg whites
90g caster sugar
1/4 tsp cream of tartar

  • Mix oil and milk together in a medium bowl, place it over a double-boiler, cook under low heat.  Stir well.  Remove the bowl from the heat when the mixture turns warm.
  • Add in egg yolks, one at a time, whisking well with a balloon whisk.  Add in vanilla extract and stir well to combine.
  • Fold in sifted flour and mix until the mixture is smooth.
  • In a clean and dry mixing bowl, whisk egg whites with a handheld mixer until soft peaks form.  Add in sugar, in three additions and  whisk until stiff peaks form.
  • Add one-third of the meringue into the egg yolk mixture and whisk lightly until it is well incorporated.  Next, using a rubber spatula fold in gently the remaining meringue in two batches.
  • Fill the cupcake casings up to 3/4 full and bake in a preheated oven at 140 deg C for 20 minutes, then 150 deg C for 15 minutes.
  • Once the cupcakes are removed from the oven, bang the cupcakes on the benchtop once - to prevent the cupcake from shrinking. Set aside to cool completely before piping the whipped cream into the cupcakes.

Whipped fresh cream:
150g thickened cream
14g icing sugar
1 tsp vanilla extract


  • Beat cream with icing sugar until firm.  Transfer into a piping bag and pipe the whipped cream into the cupcake.


16 comments:

  1. Hi Veronica,
    What a tempting cupcake you have!!
    Nice cake! Nice photo! I just love it!

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    Replies
    1. Hi Aunty Young, thanks and thanks ;)

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  2. Veronica, that is a beauty! Been wanting to bake these cute cupcakes but no time :(

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    Replies
    1. Dear PH, excuses, excuses, excuses. Looking forward to see yours soon with a new twist - I know you have lots of ideas.

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  3. Hi Veronica, Your Hokkaido chiffon cupcakes look so lovely. I like the smooth top and puffed up so nicely. Very well done!

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    Replies
    1. Hi Ann unfortunately not all the cupcakes have smooth top although they all rose up nicely.

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  4. I think this recipe going on the double boiling it in part of the ingredients sounds wonderful. Look at yours, so perfectly baked! The top look gorgeous perfect.

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    Replies
    1. Hi Mel, not really perfect. Hiding the flaws under the cream, heehee.

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  5. I wanted to make these for the longest time, yours are so cute!

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  6. Can I bake these without whipped cream? Oh it wouldn't be nice. Lovely HCC. Bookmarked.

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    Replies
    1. Hi Kimmy sometimes I do make these without any frosting. Although not nice but helps the waistline ;P.

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  7. I love these little individual serves Veronica! They're so cute and they would transport so well like this too :)

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  8. These Hokkaido chiffon cupcakes look sooooooooo adorable!

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  9. Hi Veronica,
    Your HCC turn out lovely!
    Love how nicely you piped the whipped cream and your clicks too!
    Thanks for the shout out.
    mui

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  10. I baked these too last week for a party but yours look so much better.

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