strawberry oreo hokkaido chiffon cupcakes with strawberry custard cream

This post was inspired by my little girl, Jadelyn. 

Time flies by so quickly and she is turning 3 very soon.

I was feeling a bit sad that my baby is growing up so quickly, and yes, like all crazy baking mamas, I bake when I am feeling emo.

Since Jadelyn loves pink, like almost every other little girl, I decided to make something strawberry-ish. Looking in the fridge I found a bottle of strawberry milk. That meant Hokkiado cupcakes.

So today I present to you Strawberry Oreo Hokkaido Chiffon Cupcakes with Strawberry Custard Cream.

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Yes it is a mouthful, in more ways than one, but a tasty, tasty mouthful!

I love chiffon cakes and I love that this cupcake is served cold. I loved the strawberry flavor, the texture that the Oreos imparted and I really loved the creamy strawberry custard filling in the cake. 

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I believe Hokkaido Chiffon cupcakes combine the best aspects of all cakes!

If you’d like to try making these cupcakes for your daughter, here are the step-by-step pictorial instructions.

In a mixing bowl, beat together egg yolks and icing sugar until blended, about 2 minutes.

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Add the vegetable oil, followed by the strawberry milk and continue beating.

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 Add the cake flour and mix until just combined. 

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At this point, add red or pink food coloring. If you wish to omit the color, that is fine too.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy then add cream of tartar. Continue whisking until soft peaks form.

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Gradually add the sugar and continue whisking until stiff peaks form.

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Transfer 1/3 of the meringue into the bowl containing the egg yolk mixture. Beat it in – there is no need to be gentle at this stage.

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Very gently, fold in the remaining meringue and crushed Oreos in 2 additions.

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Fold until no white streaks remain and you have a homogeneous mixture.

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Dish the batter into cupcake liners, filling each about 2/3 full.

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Bake at 160°C for 18-20 minutes or until the tops are golden brown and the cakes have puffed up. Remove from the oven and allow the cakes to cool completely. As they cool they will sink.

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Make the filling by whisking the cream until stiff peaks form. 

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Gently fold in the strawberry jam.

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Transfer the filling into a piping bag and pipe into the cupcakes. If you wish, you can also decorate the top by piping a swirl.

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Top with more crushed Oreos and you cupcakes are done!

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Chill the cupcakes for at least 2 hours before serving them.

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They do disappear in a jiffy! Especially if I let Jadelyn or myself stand too close to them!

IMG_1036Date: 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

 

Strawberry Oreo Hokkaido Chiffon Cupcakes With Strawberry Cream
Yields 12
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For the cupcakes
  1. 4 egg yolks, at room temperature
  2. 35g icing sugar, sifted
  3. 40g vegetable oil - I used canola oil
  4. 40g strawberry milk, at room temperature
  5. 1 teaspoon vanilla extract
  6. 75 cake flour, sifted
  7. 4 Oreos, filling removed and crushed
  8. 2-3 drops food coloring (optional)
For the meringue
  1. 4 egg whites
  2. 1/8 teaspoon cream of tartar
  3. 100g caster sugar
For the filling
  1. 200ml whipping cream, cold
  2. 1 tablespoon icing sugar
  3. 80g strawberry jam
  4. 2 Oreos, filling removed and crushed
For the cupcakes
  1. Make sure that all your ingredients are at room temperature before you start making the cupcakes!
  2. In a mixing bowl, beat together egg yolks and icing sugar until blended, about 2 minutes.
  3. Add the vegetable oil, followed by the strawberry milk and continue beating.
  4. Add the cake flour and mix until just combined.
  5. At this point, add red or pink food coloring. If you wish to omit the color, that is fine too. Set this aside.
For the meringue
  1. In a clean mixing bowl, whisk the egg whites until foamy then add cream of tartar. Continue whisking until soft peaks form.
  2. Gradually add the sugar and continue whisking until stiff peaks form.
  3. Transfer 1/3 of the meringue into the bowl containing the egg yolk mixture. Beat it in – there is no need to be gentle at this stage.
  4. Very gently, fold in the remaining meringue and crushed Oreos in 2 additions.
  5. Fold until no white streaks remain and you have a homogeneous mixture.
  6. Dish the batter into cupcake liners, filling each about 2/3 full.
  7. Bake at 160°C for 18-20 minutes or until the tops are golden brown and the cakes have puffed up. Remove from the oven and allow the cakes to cool completely. As they cool they will sink.
For the filling
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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