Hokkaido Chiffon Cupcakes 北海道蛋糕

Hokkaido Chiffon Cupcakes (北海道蛋糕) is one of the popular cupcakes that many home bakers had made. In Singapore you can find this soft and fluffy cupcakes selling at some of the housing estate bakeries or brands such as Polar and Puff.

This recipe has being in my "keep in view (KIV)" list for quiet sometime and is only until about 2 weeks ago when Joyce bought a box of this similar Hokkaido Cake (read more here), it actually triggers our baking bug to try making it on our own.

HOKKAIDO CHIFFON CUPCAKES

北海道蛋糕

So after hearing good feedback from Joyce (my facebook co-admin) earlier this week on her homemade Hokkaido Cupcakes, I decided to bake some on Tuesday for mums early birthday treat as well as packing a few for her church friends. And with some hands-on experience on making chiffon cakes (recipes)before it is quiet easy for me to follow the steps shared by Sonia (Nasi Lemak Lovers).

Recipe adapted from Sonia, Nasi Lemak Lover website HERE.

(Make : 16 Cupcakes     | Preparation: 10 minutes  | Cooking: 25 minutes)

Ingredients:
6 Egg Yolks
40g Caster Sugar
70ml Corn Oil
100ml Fresh Milk
1/2 Teaspoon Vanilla Extract
140g Cake Flour
6 Egg Whites
50g Caster Sugar

Method:-

1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in colour. (I used a hand beater and it takes about 5 minutes)

2. Next whisk in corn oil and half the amount of fresh milk and vanilla extract till well mixed.

3. Slowly add in sifted flour and remaining fresh milk, stir using the hand whisk till combined. Set aside.

4. Set the speed of electric beater to low and beat egg whites until foamy. Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

7. Next fold in balance whites in two batches with spatula till well combined.

8. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 - 25 minutes (depending on the size).

9. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).


Ingredients For Custard:
120ml Whipping Cream
20g Caster Sugar
2 Teaspoon Instant Custard Powder
1/2 Teaspoon Vanilla Extract

Method:-

1. Prepare some ice water in a basin, place mixing box which contain the whipping cream and sugar in it.

2. Beat the cream on medium low speed until soft peak, add in vanilla extract and custard powder.

3. Continue to beat for a few more seconds till firm and well combined.

4. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes. When done, dust with some icing sugar and decorate with some seasonal fresh fruit if you desire.

5. Keep it in the keep for about an hour or so before consume so that the custard will firm up by then and the cake will taste more flavorsome.

Nicely packed as for giveaway to mums friends

The texture of these chiffon cupcakes are very light, airy and its so soft that it taste quiet similar to Japanese Cotton Cheesecake. From what I have Google there are a few similar recipes in which either more milk (like this recipe above),  more egg whites than yolks or adding of baking powder or cream of tatar in the ingredients list. No matter which recipe(s) you trying I am sure there is one that suits you well.

And if you dont like the "egg smell", you can always add in some vanilla extract or vanilla sugar to make it more fragrant to taste. Other than the "plain" version I have also made another "Chocolate Hokkaido Chiffon Cupcakes" shown above upon my boys request which I would share the recipe on next post.