peppermint hokkaido cupcakes

Since I am mad about chiffon cakes, it is inevitable that the madness spills over to Hokkaido chiffon cupcakes too. 

Which is perfectly okay in my opinion because, well, each cupcake is TINY. So that means I can safely eat 2 in one sitting and not feel like I have over-indulged.

Seeing that Christmas is just around the corner, I decided to make a hokkiado chiffon cupcake that fits in with the Christmas theme. So today, I am sharing a post on how to make peppermint Hokkaido cupcakes.

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These are seriously good. I ate 2. My mom ate 2. And even now, we are contemplating if we should have another.

The cupcakes are light, and moist and my mom even said they were better than chiffon cakes. Wow, for a lady who adores chiffon cakes, that is high praise indeed!

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Hokkaido cupcakes need to be treated with a bit of love. So make these cupcakes only on days when no one has pissed you off because you really can’t bang them around.

So if you are feeling oh-so-awesome today, and feel like baking, why not try baking these? Here’s how!

Before you start, make sure all the ingredients are at room temperature.

In the bowl of a mixer, mix together egg yolks and icing sugar. You can also make this part of the cake manually using a hand held whisk.

IMG_5862Add the oil and milk, followed by the peppermint extract.

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Fold in the sifted flour and baking powder.

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Set this aside.

In a clean bowl, whisk the egg whites until they turn foamy. Add the cream of tartar (if using) and sugar gradually, whisking continuously.

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Whisk until stiff peaks form.

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Place 1/3 of the egg whites into the yolk mixture. Mix it in – there is no need to be gentle at this stage.

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Fold the remaining egg whites gently into the yolk mixture in two batches, making sure that no streaks remain at the end.

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Spoon the batter carefully into cups, filling each until they are about 3/4 full.

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Lift each cupcake and gently drop it from a height of about 5cm to remove any bigger air bubbles.

Bake at 160°C for 18-20 minutes. The cupcakes will puff up, and the tops will be brown.

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Let the cupcakes cool completely. As they cool, they will deflate.

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Once the cupcakes are cool, make the filling. Whisk the cold cream, sifted icing sugar and mint extract until stiff peaks form.

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Fill a piping bag with the cream. Poke the piping tip into each cupcake and pipe the cream into the cupcakes.

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I piped a rosette on top of each cupcake and topped with crushed candy cane and a whole mini-candy cane.

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Keep the cupcakes chilled until ready to serve.

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These cupcakes are simply, to put it in one word, GORGEOUS!

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WORKSHOPS

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Date: Thursday 5 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

OR 

Date: Saturday 21 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 

Peppermint Hokkaido Cupcakes
Yields 14
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For the cupcakes
  1. 4 egg yolks
  2. 35g icing sugar, sifted
  3. 40g oil - I used canola oil
  4. 75g cake flour, sifted
  5. 1/4 teaspoon baking powder
  6. 40g fresh milk
  7. 1 teaspoon peppermint extract
  8. 4 egg whites
  9. 100g caster sugar
  10. 1/8 teaspoon cream of tartar (optional)
For the filling
  1. 240ml whipping cream, cold
  2. 1/2 tablespoon peppermint extract
To decorate
  1. 18 mini candy canes (crush 3 of them in a ziplock bag and leave the rest whole)
For the cupcakes
  1. Before you start, make sure all the ingredients are at room temperature.
  2. In the bowl of a mixer, mix together egg yolks and icing sugar. You can also make this part of the cake manually using a hand held whisk.
  3. Add the oil and milk, followed by the peppermint extract.
  4. Fold in the sifted flour and baking powder. Set this aside.
  5. In a clean bowl, whisk the egg whites until they turn foamy. Add the cream of tartar (if using) and sugar gradually, whisking continuously.
  6. Whisk until stiff peaks form.
  7. Place 1/3 of the egg whites into the yolk mixture. Mix it in – there is no need to be gentle at this stage.
  8. Fold the remaining egg whites gently into the yolk mixture in two batches, making sure that no streaks remain at the end.
  9. Spoon the batter carefully into cups, filling each until they are about 3/4 full.
  10. Lift each cupcake and gently drop it from a height of about 5cm to remove any bigger air bubbles.
  11. Bake at 160°C for 18-20 minutes. The cupcakes will puff up, and the tops will be brown.
  12. Let the cupcakes cool completely. As they cool, they will deflate.
For the filling
  1. Whisk the cold cream, sifted icing sugar and mint extract until stiff peaks form.
  2. Fill a piping bag with the cream. Poke the piping tip into each cupcake and pipe the cream into the cupcakes.
  3. Pipe a rosette on top of each cupcake and top with crushed candy cane and a whole mini-candy cane.
  4. Keep the cupcakes chilled until ready to serve.
Adapted from Hokkaido Cakes by Coco Kong
Adapted from Hokkaido Cakes by Coco Kong
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/





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