Friday, 29 November 2013

Hokkaido chiffon cupcakes with vanilla custard cream


I suppose I don't really need to introduce the Hokkaido chiffon cupcake.
It's like almost every baker new or experienced have attempted this already.

But what I like about this cupcake is that I can eat it almost immediately after baking.
To me, this is a baby version of the chiffon cake but in a cupcake case.
I've tried a few recipes and find that this one suits me more.
It's soft, fluffy & very delicious.

My family's top favourite cupcakes.


3 egg yolks
30g sugar
45g oil
65g plain flour
60ml milk
1/2. Tsp vanilla extract

3 egg whites
45g sugar
1/4. Tsp cream of tartar


Whisk egg yolks with sugar until pale & fluffy.
Add oil and whisk well.
Add in the milk and vanilla extract & whisk to combine.
Fold in the sifted flour gently.

In a seperate bowl, whisk egg whites until frothy then add the cream of tartar.
Whisk to soft peak and add sugar gradually til you reach stiff peak.

Fold in the meringue to the yolk batter, fold in carefully not to deflate the batter.
Spoon into paper cases and bake in a preheated oven at 160c for 25 mins.

Once baked take out the oven and cool on a cooling rack.

You can pipe in cream and decorate with fruits & dust with icing sugar.

I made vanilla custard cream by adding a pot of ready made custard to freshly whipped cream.