hokkaido chiffon cupcakes with strawberry cream

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I confess.

I have never eaten a Hokkaido Chiffon cake before today.

Are you shocked?

Well, you see, a person who bakes as often as I do tends to be a scrooge when it comes to forking out money for cakes. I just cannot bring myself to pay for cakes when I know I can make them at a fraction of the price at home.

Call it occupational hazard if you like. πŸ™‚

So I have heard of these cupcakes, and I have seen them in shops. But I have never made them. And since my mom and sister had taken the kids out, I thought it was a good time to finally make some cupcakes!

They are a bit troublesome to make – indeed in my opinion many Japanese cakes are kinda troublesome to make, but the process is not a difficult one. At the end of the day, you do end up with pretty impressive-looking cupcakes after all that effort!

 

Here’s how to make these cupcakes!

First of all, I beat together egg yolks and sugar until the mixture became pale and fluffy. This may take a while, especially if you are using a hand-held mixer.

Into this, I added the oil, followed by the milk and vanilla extract.

Once the mixture was well-combined, I folded in the flour. I like to do this by hand.

In the meantime, I whisked the egg whites in a mixing bowl. Once the mixture was foamy, I added the cream of tartar.

I kept beating until the egg whites had reached the soft peak stage. For pictures and an explanation on how to tell the difference between soft and stiff peak, see here.

I added the sugar and continued whisking until I reached the stiff peak stage.

I took 1/3 of the egg white mixture, and mixed this into the egg yolk mixture. There is no need to be gentle here as we simply want to stablise the mixture.

Then I very gently folded the rest of the egg whites into the mixture.

I dished the batter into cupcake cases.

 


And baked them.

Once baked the cupcakes need to be cooled completely. They will deflate as they cool. Do not panic.

To make the filling, I first pureed the strawberries. This was set aside.

Then I whipped the cream with the sugar in a bowl that was set in an ice bath until the cream was stiff and firm.

The strawberry puree was folded into the whipped cream and piped into the cupcakes.

I placed a slice of strawberry on top and dusted with icing powder.

  

I must say.

They were pretty good.

After all that effort. I finished my cupcake in less than 5 minutes.

Well, it is a good thing I made quite a few!

I. Shall. Resist.

πŸ™‚

Hokkaido chiffon cupcakes with Strawberry Cream
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For the cupcakes
For the egg yolk mixture
  1. 3 egg yolks
  2. 30g sugar
  3. 45g oil
  4. 65g plain flour
  5. 60ml milk
  6. 1/2 teaspoon vanilla extract
Method
  1. 1. Whisk egg yolks with sugar until pale and fluffy.
  2. 2. Add oil and whisk well.
  3. 3. Add in the milk and vanilla extract & whisk to combine.
  4. 4. Fold in the sifted flour gently.
For the egg white mixture
  1. 3 egg whites
  2. 45g sugar
  3. 1/4 teaspoon cream of tartar
For the Strawberry cream (Adapted from nasilemaklover)
  1. 180g whipping cream
  2. 35g sugar
  3. 135g strawberry puree
For the cupcakes
  1. In a separate bowl, whisk egg whites until frothy then add the cream of tartar.
  2. Whisk to soft peak and add sugar gradually til you reach stiff peak.
  3. Fold in 1/3 of the egg white mixture into the egg yolk mixture. Stir to combine.
  4. Gently fold in the rest of the egg white mixture into the egg yolk batter so as not to deflate the batter.
  5. Spoon into paper cases and bake in a preheated oven at 160Β°C for 25 mins.
  6. Once baked remove from the oven and cool completely on a cooling rack.
For the Strawberry cream
  1. Beat whipping cream with sugar until firm and stiff over a bowl of iced water.
  2. Add strawberry puree and mix well.
  3. Pipe strawberry cream into cupcake and dust with icing sugar.
Notes
  1. Refrigerated before consuming.
Adapted from Mandysbakingdiary
Adapted from Mandysbakingdiary
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/


I’m linking this post to  Bake Along and this week’s theme is Chiffon Cakes jointly hosted by
Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings




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