Sunday, 28 December 2014

Hokkaido Chiffon Cupcake

There are so much variations of Hokkaido Chiffon Cupcake on the Internet!!! After checking out a few of them, I decided to make this version. The flour ratio is very low, it yields very soft textured cupcake (even after being refrigerated overnight), but it shrinks a lot after cooling down. It's probably good also as it provides a placeholder for the cream to be piped on top. ^_^.

  • 6 eggs, whites and yolks separated
  • 1/4 tsp salt
  • 48g corn oil
  • 48g milk
  • 1 tsp vanilla extract
  • 64g cake flour
  • 1/4 tsp baking powder (sift together with cake flour)
  • 1/2 tsp cream of tartar
  • 100g caster sugarping:
  • Swiss Meringue Buttercream (I used this as the cupcakes will be served in room temperature for a good few hours.)
  1. Preheat oven to 175℃。
  2. In a bowl, whisk egg yolks with salt. Then add in oil, milk and vanilla extract, whisk till well-blended.
  3. Fold in flour mixture and set aside.
  4. In another bowl, beat egg whites until frothy, add cream of tartar and continue beating.
  5. Add sugar in 3 addition and continue beating the egg whites until stiff peak.
  6. Scoop 1/3 of the egg white mixture to the yolk batter, fold well, 
  7. Repeat step 6 until finished. Fold lightly till well-mixed.
  8. Fill baking cases with about 70% full. 
  9. Bake for 20 minutes, then leave to cool.
  10. Pipe cream of flower on top.
  11. Dust on icing sugar before serving.

1 comment:

  1. Hi,Nitya
    Pretty Hokkaido Cupcakes you baked,thanks for linking with Best Recipes ^^