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.
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.
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.
Add the vegetable oil, followed by the strawberry milk and continue beating.
Add the cake flour and mix until just combined.
At this point, add red or pink food coloring. If you wish to omit the color, that is fine too.
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.
Gradually add the sugar and continue whisking until stiff peaks form.
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.
Very gently, fold in the remaining meringue and crushed Oreos in 2 additions.
Fold until no white streaks remain and you have a homogeneous mixture.
Dish the batter into cupcake liners, filling each about 2/3 full.
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.
Make the filling by whisking the cream until stiff peaks form.
Gently fold in the strawberry jam.
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.
Top with more crushed Oreos and you cupcakes are done!
Chill the cupcakes for at least 2 hours before serving them.
They do disappear in a jiffy! Especially if I let Jadelyn or myself stand too close to them!
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
- 4 egg yolks, at room temperature
- 35g icing sugar, sifted
- 40g vegetable oil - I used canola oil
- 40g strawberry milk, at room temperature
- 1 teaspoon vanilla extract
- 75 cake flour, sifted
- 4 Oreos, filling removed and crushed
- 2-3 drops food coloring (optional)
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 100g caster sugar
- 200ml whipping cream, cold
- 1 tablespoon icing sugar
- 80g strawberry jam
- 2 Oreos, filling removed and crushed
- Make sure that all your ingredients are at room temperature before you start making the cupcakes!
- In a mixing bowl, beat together egg yolks and icing sugar until blended, about 2 minutes.
- Add the vegetable oil, followed by the strawberry milk and continue beating.
- Add the cake flour and mix until just combined.
- At this point, add red or pink food coloring. If you wish to omit the color, that is fine too. 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.
- Gradually add the sugar and continue whisking until stiff peaks form.
- 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.
- Very gently, fold in the remaining meringue and crushed Oreos in 2 additions.
- Fold until no white streaks remain and you have a homogeneous mixture.
- Dish the batter into cupcake liners, filling each about 2/3 full.
- 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.
Hi Diana,
It’s like in the wink of an eye, all the little cute pretty princess or prince will turn into gracious princess & prince charming.
Seeing these pretty & yummy-licious Strawberry Oreo Hokkaido Chiffon Cupcakes of yours made my hands itchy to bake some !
nice
dazzlingzest.blogspot.com
Hi Diana. Just wondering what is this strawberry milk you are using. Any substitute if I can’t get strawberry milk? Thanks. Chloe
Hi I use Meiji milk. If you can’t get strawberry milk then use any other milk. 🙂
Hi, my filings are a little runny. Able to advise why? Other than that, the cupcakes look very nice(have yet to try though)
Hi the custard cream is a little runny. It will set up if you place in the fridge to chill.
Hi, thanks for your reply. I’ve tried and it does get harden up in fridge and it’s a hit!!! My friends and kids and mum like it. 🙂
Yay!!! 😀
Hi Diana, my cupcakes were “detached” from the paper cases, can you advise how this can be prevented? The cupcakes taste great and will add more Oreo next time. Thanks in advance!
Hi Diana, I make this cake yesterday. I like this cake. Thank you for the recipe. I don’t have strawberry milk, so i use plain milk and i add red colour. After add the oreo crush, my dough become brown color. After baking, the cake also brown color. Why i can not make like yours ? Any suggestion for me
Hi Lilies I think you could have over mixed the Oreos. You just have to lightly fold them into the batter.