I have finally caught on to the Hokkaido Chiffon Cupcake craze (is it still on or is this so yesterday?). What motivated me to bake these little yummies was that I had leftover filling from my Tiramisu Cake and I did not want it to go to waste. I know that the filling is supposed to be inside the cake but somehow I couldn't get it to go in, it kept spilling out. Am I supposed to dig a hole in the cupcake first? So I decided to pipe the filling on top instead.
I came across the recipe on Quay Po Cooks and Nasi Lemak Lover and I decided to go with Quay Po's recipe because Sonia mentioned that her's yielded 9 cupcakes. In my house 9 cupcakes is not enough (yours truly can down 4 in one go) and to avoid a riot, I better make more.
The cupcakes turned out well and was well received. I did get comments that there was too much frosting which I agree. In my next attempt, I will use much less or omit the frosting altogether. The cupcake by itself is yummy enough.
The recipe below yielded me 16 cupcakes. By the way, I got the cupcake liners from Sonia's Kedai Runcit. And no, Sonia didn't pay me to advertise for her hah! hah! hah!
Hokkaido Chiffon Cupcakes (from Quay Po Cooks with my adaptations in red)
Cupcake Ingredients :
- 4 large egg yolks
- 70g castor sugar
- 1 tsp vanilla extract
- 1/3 cup full cream milk
- 1/4 cup vegetable oil
- 135g all purpose flour (I uses self-raising)
- 1 tsp baking powder (I omitted)
- 6 large egg whites
- 50g castor sugar
Method :
- Preheat oven to 180C (I used 160C)
- Whisk egg yolks and sugar until mixture turns pale yellow
- Add vanilla extract followed by milk and oil
- Sieve in flour and baking powder and mix until all incorporated.
- In another bowl, beat egg whites until foamy and add sugar.
- Continue beating until firm but not stiff peaks (I beat until stiff peaks)
- Take a third of the egg whites and fold into egg yold mixture to lighten it
- Continue folding the remaing egg whites gently until you get a pale yellow batter (I mixed using my hand until there are no streaks)
- Fill cupcake liners to 3/4 full and bake for about 15-20 minutes or until top turns golden brown and a skewer inserted into the center of the cake comes out clean.
For the full recipe with whipped cream filling, please visit Quay Po or Sonia.
The cupcakes turned out well and was well received. I did get comments that there was too much frosting which I agree. In my next attempt, I will use much less or omit the frosting altogether. The cupcake by itself is yummy enough.
The recipe below yielded me 16 cupcakes. By the way, I got the cupcake liners from Sonia's Kedai Runcit. And no, Sonia didn't pay me to advertise for her hah! hah! hah!
Hokkaido Chiffon Cupcakes (from Quay Po Cooks with my adaptations in red)
Cupcake Ingredients :
- 4 large egg yolks
- 70g castor sugar
- 1 tsp vanilla extract
- 1/3 cup full cream milk
- 1/4 cup vegetable oil
- 135g all purpose flour (I uses self-raising)
- 1 tsp baking powder (I omitted)
- 6 large egg whites
- 50g castor sugar
Method :
- Preheat oven to 180C (I used 160C)
- Whisk egg yolks and sugar until mixture turns pale yellow
- Add vanilla extract followed by milk and oil
- Sieve in flour and baking powder and mix until all incorporated.
- In another bowl, beat egg whites until foamy and add sugar.
- Continue beating until firm but not stiff peaks (I beat until stiff peaks)
- Take a third of the egg whites and fold into egg yold mixture to lighten it
- Continue folding the remaing egg whites gently until you get a pale yellow batter (I mixed using my hand until there are no streaks)
- Fill cupcake liners to 3/4 full and bake for about 15-20 minutes or until top turns golden brown and a skewer inserted into the center of the cake comes out clean.
For the full recipe with whipped cream filling, please visit Quay Po or Sonia.
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| Ingredients. |
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| Just out of the oven and cooling. |
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| Too much frosting but I like it. |
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