raspberry cheesecake hokkaido chiffon cupcakes

I shall start my post with an apology.

I do have a somewhat obsessive personality and my most recent obsession has been to do with anything chiffon.

I think it is partly due to the fact that I like a challenge – to find out how many different variations I can make with a single theme.

Today, my offerings are Hokkaido Chiffon Cupcakes that are stuffed with a raspberry cheesecake filling.

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I made these on the day that our friend, Arthur, came for dinner. Since it was a last minute arrangement, I didn’t have time to make a cheesecake. Arthur got these instead.

Well, he ate 2, the LAM (totally anti-chiffon cakes) had one, and my mom – she-who-is-anti-anything-that-contains-cheese) ate 3!

Yeah, I must admit these are fabulous! They are eaten chilled so you can actually store them in the fridge for a few days and they won’t dry out. So if you are thinking of dessert for a dinner party, you really should consider making these.

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Honestly though, you need no excuse to make some chiffon cupcakes. They are not just special occasion cakes, they are everyday cakes!

Here’s how to make them.

Cream together egg yolks and icing sugar until the mixture turns light and fluffy. Add the vegetable oil and continue mixing.

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Add milk and raspberry jam. Mix to combine.

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 Add the flour, and mix until just combined. Set this aside.

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 In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.

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Gradually add the caster sugar, whisking continuously until stiff peaks form.

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Transfer 1/3 of the meringue into the bowl containing the egg yolk mixture. Stir to mix. There is no need to be gentle at this stage.

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Gently fold the remaining meringue in 2 batches until no white streaks remain.

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Spoon the batter into cupcake liners.

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Lift the tray about 20cm and let it fall onto the table top to remove any trapped air bubbles. Repeat this two more times.

Bake at 160°C for 15-20 minutes. The cakes should have risen, and the tops should be golden brown. Allow the cakes to cool completely before adding the filling. As the cakes cool, they will sink.

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To make the filling, beat the cream cheese until it turns light and fluffy. Add raspberry jam and mix to combine. Set this aside.

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IMG_7654In a clean bowl, whisk the whipping cream with icing sugar until stiff peaks form.

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Gently fold the raspberry cream cheese mixture into the whipped cream.

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Transfer the cream into a piping bag. Pipe the cream into the cakes.

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Chill the cakes before serving. 

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Just make more. I guarantee you they will all be snapped up in a jiffy!

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Just ask my mom, Arthur and the LAM!

 {GIVEAWAY}

Philips is giving away a complimentary 6-piece set of kitchen utensils to one of the readers of thedomesticgoddesswannabe. Simply “LIKE” and “Share” my post on Facebook and leave a comment with your email address on the same Facebook post so I can contact you should you be the winner!

Note that even if I do not win the friendly “challenge”, one of my readers will still win a set of kitchen utensils consisting of:

1. Flexible Turner
2. Slotted Spoon
3. Slotted Turner
4. Ladle
5. Spaghetti Server
6. Solid Spoon
7. Rotating Stand to hang all the tools

Philips-Kitchen-Utensils-HIres-3-2

The contest ends 12 January 2015. Philips will deliver the kitchen tools to the winner’s address. 

Raspberry Cheesecake Hokkaido Chiffon Cupcakes
Yields 8
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For the cakes
  1. 2 egg yolks
  2. 15g icing sugar, sifted
  3. 20g vegetable oil - I used canola oil
  4. 10g whole milk
  5. 37.5g cake flour, sifted
  6. 1 tablespoon raspberry jam
  7. 2 egg whites
  8. 1/2 teaspoon cream of tartar
  9. 50g caster sugar
For the filling
  1. 150g cream cheese, at room temperature
  2. 120g raspberry jam
  3. 180ml whipping cream, cold
  4. 2 tablespoons icing sugar
For the cakes
  1. Cream together egg yolks and icing sugar until the mixture turns light and fluffy. Add the vegetable oil and continue mixing.
  2. Add the milk and raspberry jam. Mix to combine.
  3. Add the flour, and mix until just combined. Set this aside.
  4. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  5. Gradually add the caster sugar, whisking continuously until stiff peaks form.
  6. Transfer 1/3 of the meringue into the bowl containing the egg yolk mixture. Stir to mix. There is no need to be gentle at this stage.
  7. Gently fold the remaining meringue in 2 batches until no white streaks remain.
  8. Spoon the batter into cupcake liners.
  9. Lift the tray about 20 cm and let it fall onto the table top to remove any trapped air bubbles. Repeat this two more times.
  10. Bake at 160°C for 15-20 minutes. The cakes should have risen, and the tops should be golden brown. Allow the cakes to cool completely before adding the filling. As the cakes cool, they will sink.
For the filling
  1. To make the filling, beat the cream cheese until it turns light and fluffy. Add raspberry jam and mix to combine. Set this aside.
  2. In a clean bowl, whisk the whipping cream with icing sugar until stiff peaks form.
  3. Gently fold the raspberry cream cheese mixture into the whipped cream.
  4. Transfer the cream into a piping bag. Pipe the cream into the cakes.
  5. Chill the cakes before serving.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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