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.