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. ^_^.

Ingredients:

• 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.)

Method:

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.

I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.