Friday, July 25, 2014

Hokkaido Chiffon Cupcakes

Recipe Source:  Mui Mui

Ingredients:  (Makes 12 cupcakes)
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

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.


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

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

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

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

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

  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.

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

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

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

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

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

  8. These Hokkaido chiffon cupcakes look sooooooooo adorable!

  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.

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


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