Hokkaido chiffon cupcakes 

For Egg Yolk Batter 

  • 75 grams plain flour 
  • 35 grams cornstarch 
  • 1 tsp.baking powder 
  • 1/8tsp salt 
  • 65 grams fine white sugar 
  • 1 1/2tsp vanilla extract 
  • 3 egg yolks 
  • 60 ml oil
  • 60 ml milk

Egg whites 

  • 3 egg whites 
  • 3/8 tsp vinegar/cream of tartar 
  • 65 grams White sugar 

Filling (Custard)

  • 180ml milk
  • 2 egg yolks 
  • 3 tbsp fine white sugar 
  • 1 tbsp plain flour 
  • 1 tsp vanilla extract 

Whipped Cream 

  • 120 ml whipping cream 
  • 1 tbsp fine white sugar 
  • Icing sugar 

Procedure :

  1. Preheat oven to 170C or 150C fan forced 
  2. Shift plain flour,cornstarch, baking powder and salt together in a bowl 
  3. In another bowl, whisk egg yolks and sugar vigorously for a minute until pale and creamy 
  4. Drizzle in vanilla extract 
  5. Then stir in milk and oil
  6. Lastly, gradually spoon ina flour mixture 
  7. Set aside while we make our egg whites mixture 
  8. In your mixer bowl, pour in egg whites and vinegar together. Whisk on high speed until frothy.
  9. The gradually spoon in sugar and continue mixing until stiff peaks.
  10. To combine, fold in egg whites mixture a dollop at a time 
  11. Transfer them into your square paper liners. Drop the to raise large air bubbles out
  12. Bake it in the oven for 20 to 25 minutes 
  13. Let it cool while you make your filling 
  14. To make custard,
  15. Heat up milk until just below boiling point 
  16. In a bowl whisk egg yolks, sugar, cornstarch and plain flour vigorously for a minute until pale and creamy
  17. Slowly add in half of your hot milk while whisking 
  18. Transfer your egg mixture back to the pot
  19. Cook on medium low heat whisking constantly until thickens
  20. Shut off the heat and immediately transfer into a bowl. Add I vanilla extract 
  21. Cover it with cling wrap touching the custard and let it chill in the fridge
  22. Once everything cooled whip whipping cream and sugar on high speed until stiff peaks
  23. Throw the cooled custard and whisk on medium speed for another 20 to 30 seconds until combined 
  24. Transfer into piping bag and pipe into the chiffon cake
  25. Dust with some icing sugar and serve 

By Cupcakenena


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