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.)
- Preheat oven to 175℃。
- In a bowl, whisk egg yolks with salt. Then add in oil, milk and vanilla extract, whisk till well-blended.
- Fold in flour mixture and set aside.
- In another bowl, beat egg whites until frothy, add cream of tartar and continue beating.
- Add sugar in 3 addition and continue beating the egg whites until stiff peak.
- Scoop 1/3 of the egg white mixture to the yolk batter, fold well,
- Repeat step 6 until finished. Fold lightly till well-mixed.
- Fill baking cases with about 70% full.
- Bake for 20 minutes, then leave to cool.
- Pipe cream of flower on top.
- Dust on icing sugar before serving.
I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.