Monday, April 16, 2012

Hokkaido chiffon cupcakes 北海道牛奶蛋糕





When i first saw this nice cupcake liners in the bakery ingredients shop, i know it will perfectly for making Hokkaido chiffon cupcakes. I did this cupcake before, but this time i replaced the non-dairy whipping cream to dairy whipping cream for the filling. I made the right choice, dairy whipping cream gave very milky taste and perfectly match with this light and soft chiffon ..I will make this again and again.. And this is also perfect as a gift to given out to friends and relatives..

Hokkaido chiffon cupcakes 北海道牛奶蛋糕


This chiffon cupcakes is very easy and quick to be prepared, and resulted a very light and soft chiffon.. Thanks to Forbidden Garden for this wonderful sharing.

Hokkaido chiffon cupcakes 北海道牛奶蛋糕


Hokkaido chiffon cupcakes 北海道牛奶蛋糕


Hokkaido chiffon cupcakes 北海道牛奶蛋糕
  


Hokkaido chiffon cupcakes 北海道牛奶蛋糕
(recipe source: adapted from Forbidden Garden with minor changes)
*makes 9 cupcakes

Chiffon cake
IMG_1056 copyHokkaido chiffon cupcakes 北海道牛奶蛋糕 3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
Hokkaido chiffon cupcakes 北海道牛奶蛋糕

147 comments:

Chik Mimi said...

sangat cantik

Angie's Recipes said...

They are so PRETTY!

Caca said...

your photography skill is just great. The photo looks like a recipe book cover.

Simple Person said...

wei that is my fav cake .....

Jessie-CookingMoments said...

OMG, Sonia, you are torturing me with these beautiful cakes & I love the cupcake liners too. I bet that they also come in pink colour as well & it would be perfect if they also come in apple green, I want to buy all the colours, hahaha!

These cakes baked in such cupcake liners make perfect gifts to friends. Can you tell me the name of the bakery shop, do they have a website?

Swee San @ the Sweet Spot said...

from BS right ?? I bought the same liner thinking to make hokkaido cake too, but just haven't got the time to do so..

Angel @ Cook.Bake.Love said...

The cupcake liner is so pretty so as ur Hokkaido cupcake.

鲸鱼蓝蓝蓝 said...

的确
这个蛋糕配这款纸杯
是绝配:)

Loveforfood said...

OMG! Those cupcakes are beautiful!!!Always love the sweet and lovely blue polka dot.

Hody Loh said...

My sister and cousin very crazy about this cake....

Elin said...

Sonia...I want to make this !!!! Looks so light and fluffy..cottony soft too and I bet with the dairy whip cream it taste fantastic ! Thanks for sharing the recipe. Have bookmarked it ! :)

アンゼエリン said...

Taiping recently have this and they named it Osaka cake. I also intend to bake this one day...I;ve just grabd and saved ur recipe! Thanks for sharing. Sonia how to pipe in the custard? is it got a hole after bake the cupcakes?

choi yen said...

There are so much rave about this Hokkaido cake on internet & I wanna try this for the longest time!

hanushi said...

Cute cupcake liners and soft and fluffy hokkaido cakes! well done.

Ellena | Cuisine Paradise said...

Oh my god! Sonia, the texture of your cupcakes is soooo soft and by looking at the custard I am drooling over here...

Somewhere in Singapore said...

How nice if i can have one right in front of me right now... hehe...

Sheoh Yan said...

From the steps that you shared, it wasn't too tough, but i know in actual it could be not easy, need a lot of effort and patient. You are doing great in this Hokaido Cake. I love this cake when it is chilled.

eileenlee said...

wow, the cupcake liner really catch my eyes, so elegant and pretty to serve with this hokkaido cake, you did a great job.

Nadji said...

Sonia mon amie, ces gâteaux sont magnifiques. Une présentation très belle.
Je ne pense pas que nous ayons les mêmes boites aussi jolies et qui passent à la cuisson.
A très bientôt.
See soon

蓝色小厨 said...

I can feel the spongy and moist~~~give me 2 cups please!!

Evy said...

Love your paper liners, of course the cake too. It must be delicious

Sherleen.T said...

i like the way you present the cakes in these paper liners, very "countryside" feel...看了很舒服,吃了会很开心。。。:)

Jane Chew said...

喜欢,很喜欢,真的很漂亮哦!

Li Shuan said...

Lovely photos lovely Hokkaido cake and lovely liners. Jessie knew that I'm going back to Msia she already tumpang me to buy some.

Mama Hawa/Mama Nani said...

Nice photo shoots n feel like grabbing one hokkaido cake..yum3x :P

Priti said...

Looks delish with those fab pics

My Little Space said...

Ooo...I'm drooling here! They look really mouthwatering.
Kristy

Tina said...

Mouthwatering...

Jessie-CookingMoments said...

Sonia, can you tell me the name for these cupcake liners(if there is one) & the manufacturer. I'll try to google it myself as I believe that if you can get them from there, you'll be able to get them online! Or please find out the details for me or make a special order for me, price is not an issue, haha, sound so desperate.

balqees dairy said...

cantik dan pasti sedap.........

娇娇 said...

哦,这个我喜欢我喜欢,我每次都是花钱买。。咔咔

Lite Home Bake said...

The cupcakes look so pretty! I have tried putting I have tried putting chiffon batter in cupcakes but they tend to shrink. Yours look so lovely, any tips to share on this? Thanks

ICook4Fun said...

Beautiful cupcakes!! Look so light and cotton soft. May I know what custard powder you used? I notice you didn't cook it. Can it be eaten just like that?

kitchen flavours said...

Your cupcakes are so beautiful, perfectly done, Sonia!

sasa said...

Hi sonia,

do you mind to share with me where you get those cupcake liner, very nice :) i always wonder where can i get these at klang area..

attracted by this hokkaido cupcake, put it into my long q waiting list :P

thanks

Joceline said...

很美。。。。。。我迫不及待要做了。哈哈哈~

Anonymous said...

They look so nice. Thanks. May I know where u got the lovely cups? Only managed to find plain ones.

Veronica's Kitchen said...

Hi Sonia, thanks for sharing. I am going to make this recipe very soon.

Have a nice day.

Honey Bee Sweets said...

So pretty! Love it! Did this before but it kind of sank in the middle ...not as high as yours. Will try your recipe next time. ;)

Cheah said...

They look lovely, Sonia. Bookmarked, but think I'll omit the topping as my family members aren't in favour of cream...

Cass @ 揾到食 said...

Very pretty and yummy :)
I have yet to try Hokaiddo Chiffon cupcake!

Little Corner of Mine said...

Love your paper liners, so sweet looking and the cake is absolutely gorgeous!

Julie said...

Soft n yummy cupcakes..You have a wide range of baked goods!

ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
Erivum Puliyum

Sonia (Nasi Lemak Lover) said...

Jessie, I will talk with you about this over the email,,

Sasa and Anymonous, I don't want to promote this company here, drop me an email , I will let you know the details .

daphne said...

That is indeed a lovely cupcake box wrapper.. but what is nicer is the fluffy cake underneath! You have outdone yourself!!

anne said...

Those cake looks fabulous !!! The liner looks cute ! With that scrumptious cake inside , it's really a great gift anyone would really love to receive ! ;D Yumminess !

Yummy Bakes said...

Very pretty - I like your presentation and the cup liners too. Hmmm I love to one of those cakes too.

0620 said...

这个好好吃 :)

mr. pineapple man said...

Looks fabulous!

yvonne said...

Had this cake from a bakery shop and I love the soft chiffon. Thought it would be hard to replicate but when going through your recipe, it doesn't seem that difficult. And yours look even better than those selling outside :D

Mel said...

i know I am going to love this cake alot because of it softness. The cupcake liners look beautiful and good to bake/use it as a gift.

eileen@hundred eighty degrees said...

I almost forgot abt this, one of my many to-bake.. yours look lovely!

Small Kucing said...

They are so lovely

Roses_Leo09 said...

hi sonia
your cupcake looks delicious. i like it

Sonia (Nasi Lemak Lover) said...

Gert, i use instand custard powder, and even normal custard powder also can be eaten without cook it but with small amount..

Sonia (Nasi Lemak Lover) said...

Angeline, you can just push the pipping tip in the center of the cupcake and pipe the cream till fill up to the top.

Lite Home bake, just follow the recipe and i am sure you can get the same result..Happy trying!

Jeannie Tay said...

Looks like I am joining the queue and going ga-ga over your beautiful cupcakes liners...would love to know where to get those too! Makes eating the cakes even more delicious with beautiful liners, lol! Bookmarking this recipe too!

Honey boy said...

Ooo... I love your new 'Nasi Lemak'cartoon!

YOur Hokkaido Chiffon cake is so pretty! I am sure it taste great!! you make me wanna try it out!!

tasteofbeirut said...

What an elegant way to serve a cupcake! Love it! Would love to eat one too with a nice cup of tea!

Shereen said...

Hi Sonia,
Lovely cupcakes. Can you tell me what is instant custard powder.Is it any difference with the normal custard powder?Would you mind putting a picture of the said instant custard powder...I mean the box or packet of it.Thanks for sharing.

Sonia (Nasi Lemak Lover) said...

Shereen, I am not able to show you the packing as I bought it as loose pack, the shop repack from original into smaller packing. Thus there is no brand on the packing . From the look, it look no difference from the normal custard powder. But this instant custard,, we just add water then stir till become custard paste.

Sissi said...

I don't know what is more amazing: the cupcakes or the cupcakes liners... Both look gorgeous and together they make a perfect gift, as you say.

lena said...

sonia, what a coincidence! i also ate these hokkaido cakes last sat and they were using the same paper liners too, very pretty!

Malay-Kadazan girl said...

I need at least 2 of those one for me one for baby. Maybe more not enough. Look so delicious. Can I swap my eggplants for one of your cupcake?

Ah Tze said...

the cupcake liners is simply lovely and it is perfect to pair with this beautiful hokkaido cupcakes!

Karen said...

Sonia, lovely hokkaido cupcakes looks so yum yum, cannot wait to try out this wonderful recipe. and love your lovely cupcakes liner, may i know where you bought?

Anonymous said...

Hi,

How come mine dun raised as well as yours? Did I miss out something? Or it's my first attempt that why not as good.

Corinne

Elisabeth said...

Sonia-your chiffon cake is so light, and absolutely gorgeous. Love the sweet liners, and the filling!
I happen to have a large packet of pudding powder sent to me from a food blogger friend, from Malaysia, and would love to try to make this lovely and delicious cake!
Thanks for sharing:DDD

The Sweetylicious said...

this looks super pretty!! and it sure looks yummy too!! (:

sean said...

这个纸杯太赞了。

我还很喜欢【i love nasi lemak】的logo.
cute....

Little Inbox said...

It's so beautiful, and it must be yummy!

sweetsamsations said...

Very pretty!! Looks very soft and delicious. Yes! Custard cream does seem like an awesome complement to the cake. And I love your cupcake liners! I can never find square ones here :(

sweetsamsations said...

Very pretty!! Looks very soft and delicious. Yes! Custard cream does seem like an awesome complement to the cake. And I love your cupcake liners! I can never find square ones here :(

noobcook said...

the cupcake liners are really pretty, and so are your cupcakes!

missyblurkit said...

It looks gorgeous. The cake, the liner and your photography is awesome!

Mary said...

These are beautiful, Sonia!! That custard cream sounds fantastic as well.

Chic & Gorgeous Treats said...

OMG Sonia! I just went to heaven and came back (metaphorically speaking) LOL.. I love these Jap Sponge cupcakes and have been searching high and low for the perfect recipe to bake them myself. I feel like I have strike a lottery today!! Can't wait to make these babies. They are just so light, fluffy and somewhat resembles almost like cotton like texture cake. Love it and the cupcake liners are just so pretty.. My fav colour combo too!!! Have a good week ahead.. so looking fwd to weekends now.. LOL.. xoxo

Lyndsey said...

Sonia, these are such delightful little cakes you have here. So pretty all deck out in their new wrappers :D I wish I could bake like that, they look amazing.

Janine said...

like the others, i only have one word - BEAUTIFUL! both the cake and the liner! My hokkaido chiffon cupcakes always turn out wrinkled and nowhere as pretty as yours! love the decoration on them and the liners...man would i want to eat one (or more) now!

特蕾莎(仙子) said...

Wow...it looks extremely nice!^^

Nami | Just One Cookbook said...

Love your photography in this post Sonia! What a yummy dessert!

Fern @ To Food With Love said...

I'm so impressed with how beautiful the cupcakes look! Love those pretty cupcake cases...I don't think I can find them here though. Very very nice looking cakes!

Anonymous said...

hi, i managed to find this lovely cupcake liners at the bakery ingredient shop in tmn pertama ..cheras..

Anonymous said...

Wow, they look so lovely. Will definitely bookmark this to try it out. By the way, may I know the nozzle size used to pipe in the cream?

Corinne said...

Hi Sonia,

I tried twice.. but still dun seems to be able to get the right texture.. it shrinks a lot.. and seems to e more moist..

Any tips for me?

Sonia ~ Nasi Lemak Lover said...

Corinne, maybe due to high oven temperature or over beaten meringue, try to reduce the temp and see how..there are many reasons behind a failed baking, so i could not tell you what the exact reason..

Vivian said...

Hi Sonia,

i've tried to bake twice this cupcake, the 1st time is a bit dried due to overbake and the 2nd time is better cos is soft! but i have problem with the cream. it seem the cream cannot get to the bottom of the liner. it only half. Any way to push the cream deep inside. and when is the good time to pipe the cream. straight from the oven or wait until it cold down?

Beverly Ng said...

Hi Sonia,

Can I know if the corn oil could be substituted with butter (melted)??

Sonia ~ Nasi Lemak Lover said...

Vivian, actually you just need to pipe till middle will do and start to pipe when cake is completely cool down.

Sonia ~ Nasi Lemak Lover said...

Beverly, should be ok but I afraid it will taste buttery and heavy, but not light .

e-DressMart said...

Hi Sonia,
Do we use caster sugar or icing sugar for both the chiffon and filling recipe?
Anyways, yours looks absolutely lovely!

Sakura Lily said...

Hi Sonia,

Can you use regular cupcake liners or do they have to be box?

Thanks!

Sally said...

Hi Sonia,

Can I use instant pudding instant of custard powder. Also, can I use vegetable oil instant of corn oil?
Thanks.
Sally

Sonia ~ Nasi Lemak Lover said...

e-dressmart, I use both with fine granulated sugar.

Sakura lily, yes, you can use any paper liners. But the real Hokkaido chiffon is in square box.

Sally, yes, you can replace with both as per what you suggested.

cakebaker_cakemaker said...

I have just seen this via Pinterest..how gorgeous the cakes look in the boxes. I would love to make these for the ladies in my cake decorating class....I will try to email you for the supplier of the boxes online..thanks for posting the recipe..

Tiffany said...

I pinned this I would love to no where you got the containers

Anonymous said...

Hi Sonia,
I would like to try this and could not decide which recipe to try as you have shared another Hokkaido recipe previously.
May I know which recipe do you prefer - this version or the previous version? Thanks.

Zoe

Sonia ~ Nasi Lemak Lover said...

Zoe, try this version.

Anonymous said...

I just baked this, its turn out awesome! Thanks Sonia.

Valerie said...

Wow.. Simply love ur blog..
I jus tried baking this, the cupcake turn out really yummy BUT for the whipping cream is a big big failure.
I used EMBORG whipping cream but no matter hw it just can't get stiff n firm. Do u know y? :( Btw 60g whipping cream is the same as 60ml right?

Anonymous said...

Hi Sonia,

If this is kept overnight or more than a day in the fridge, would the cake turn soggy with the cream?

~New Baker~

Anonymous said...

hihi sonia,

can u email me @ jeslyn15@hotmail.com where u get the paper liners?
many thanks =)

jeslyn

peggy wong said...
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peggy wong said...
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peggy wong said...
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peggy wong said...

hi sonia, i love your recipe but can i steam it instead? i dont have oven.LOL

Mel said...

Hi Sonia,
I am looking at your cupcakes here again as it is so beautiful baked! I like yours where the top is nicely brown and most of all, it is "cracked" up so nicely and make it easily to pipe in the custard. How did you do that I wonder? Really, I like yours so much better.

9598 said...

Thanks for sharing this delicious looking dessert. May I ask where I can purchase cake liner? Thank you.

petite nyonya said...

so nice, just like those sold at pavillion tokyo street.

Vivienne Nonis said...

Where can I buy the liners? Looked online with no luck. Do you sell them yourself? I want to try making these, and I want them to look just like yours.

Sonia ~ Nasi Lemak Lover said...

9598 and Vivienne, you may check my kedai runcit (shop) page on the top at my blog.

Anonymous said...

Hi Sonia,

I have been following your blog for quite a while, very interesting and wants to thank you too for always sharing with us.
I recommended your blog to my sisters & friends and they like it!

Plan to try this nice cupcake this weekend but have some silly questions since I am still a beginner.
*Can I use non-stick cupliners?
* Should I rest the whipped cream to room temperature first before beating?

Thanks again for sharing nice recipes...

Liliana

Sonia ~ Nasi Lemak Lover said...

Liliana, Thanks for your support. To answer your questions:-
1. Try not to use non-stick cupliners, we need a wall for the sponge cake to climb up..
2. No, remove whipping cream from fridge and immediately beat it over a bowl iced cold water..do not rest in room temperature.
Hope this helps.

Anonymous said...

thanks.

Esther said...

Dear Nasi lemak lover, may I check with you the cake flour mentioned in your recipe is it same as superfine flour?
Tq and looking forward for you reply. Esther

Sonia ~ Nasi Lemak Lover said...

Esther, yes, they are the same.

angela lin said...

Hihi! thanks to your recipe for the chiffon cake, my chiffon cake rises! the 1st attempt was sad, I see from another recipe, they did not even rise and looks like kueh bo lu though they still taste as nice haha :D

Do you mind if I use your pics for the hokkaido chiffon cake for my online shop that sells baking supplies? I will credit your blog on my website too! Here is my website: http://www.facebook.com/TheBakingWardrobe

Please let me know if I can use your pics thanks!

cakebaker_cakemaker said...

I made these this morning and found I only got 8 serves. Mine rose beautifully and baked for 25 minutes...when I took them out ofnthe oven they dropped...not sank...but dropped markedly. I am wondering what size eggs did you use?
Any help would be appreciated... Thanks.

cakebaker_cakemaker said...
This comment has been removed by the author.
Sonia ~ Nasi Lemak Lover said...

Cakebaker, I use large egg, it should drop a bit.

cakebaker_cakemaker said...

Hi Sonia, thanks I will use a larger egg and see if it makes a difference...loved the taste and lightness of the cakes.

cakebaker_cakemaker said...

I'm happy to say that I re-made them and they didn't drop quite as much but not as lovely as yours. I am about to pipe the cream/custard in the morning and wonder what size piping tip did you use?

thanks.

yenling said...

I love ur blog. Ur pics r great!May I ask do i just double d ingredients to make more cupcakes?
Can i make d cake first n let it cool n pipe d cream d next day?
Does it keep well in frdige?
Thank u for answering my Q!
A huge fan of urs: Yen

Mae Cheah said...

Hi hi hi

I just tried this after reading it last night!
I followed the temp but after 25 minutes I still don't get a crack top nor nicely brown like yours.

Should I have bake longer but I was afraid it'll be over baked and hard:(

Then while cooling it sinks ! Should I have over turn the cakes on wire rack?
HELP!!

jimmy jam said...

hhhmm very delicius.. China Outsourcing

祖云 said...

Hi Sonia, I've tried ur recipe n it's really good. Thanks for sharing. A small question here, do I just add in the custard powder to the whipped cream or I have to mix the custard powder with water to make it a paste before mixing with the cream? Thanks .

Sonia ~ Nasi Lemak Lover said...

Jovnne, Yes, just mix instant custard powder in the cream.

Anonymous said...

Hi Sonia, I tried yr recipe and the cakes turn out well n delicious! Thanks for sharing, btw, may I know where can I buy these lovely cup liners?

F Yap said...
This comment has been removed by the author.
Anonymous said...

I tried but mine shrink! Yours are perfect!!! help please... :(

ladymorgiana said...

those are amazing! love your pics!

Rina said...

Thx for sharing this recipe.Was nice ^^ just sent them into the refrigerator. Thank you very much for sharing,it is added into one of my favourite blogs.

yvonne said...

Hi Sonia, do i beat the egg yolk & sugar till thick & creamy (ribbon stage)? Can i omit the filling?

Anonymous said...

Hi Sonia,

I tried your recipe and turned out well. Taste very delicious, like it very much!
Thanks for sharing..

Cheers,
Liliana Tan

Edward Son said...

When i first saw this nice cupcake liners in the bakery ingredients shop, i know it will perfectly for making Hokkaido chiffon cupcakes. china manufacturing

THE GIRL NEXT DOOR said...

Dear Nasi Lemak Lover:

I'm a new blogger(bake). Thank you for sharing this recipe! I have tried it and glad it really turned out well

stoney said...

Hi Sonia,
I done this just now. It turns out really well when it was out of the oven and tastes really fluffy. I straight away put the cakes into the fridge to cool down. When I took it out from the fridge I found that the texture was completely different as it was very compact (not fluffy anymore) and there is where I faced the problem of pumping the cream in it....

Should I let it cool in room temperature instead in a fridge?

Sonia ~ Nasi Lemak Lover said...

Stoney, you have to cool in room temp first then pipe the cream, and cool in the fridge before consume..and this cupcake will slightly shrink after cooled.

Yong said...

I've tried it, but how come it is not as soft as sponge?

Anonymous said...

Hi Sonia, would like to ask why my cake has a strong eggy flavour? I followed your ingredients and measurements. Please kindly advice. Thanks so much! ^^

-Pris

Anonymous said...

Hi Sonia, what is the purpose of custard powder in the whipping cream? Can I use Bird's normal custard powder or can I omit it completely? Thanks!

Valerie

Sonia ~ Nasi Lemak Lover said...

Pris, maybe next time you can drop some vanilla essence.

Valerie, yes, you can omit completely..

shirley said...

I've just made this Hokkaido chiffon cake today with the 2nd attempt. 1st attempt I did the strawberry version but did badly on the whipped cream part. It was watery as the puree was not thick.

Today I did well, but the whipped cream filling I made it to 120g instead of 60g. I find tat it is very hard to estimate how much to pipe out for every cake. I whipped 60g, but was too generous to the cakes & ended up half of them without whipped cream, hence hv to make it to 120g. Using the pipe was another problem as the amt of whipped cream too little. Better to scoop. Probably next time I filled up my muffin cup to make up 6-7 cakes instead of 9.

Munie said...

Hi sonia. Do u mind telling me where did u get the liners? Tq!

Muniea@gmail.com

Jessie Tan said...

I have made few times of d Hokkaido Cupcake and my son love it so much...it was finished d next day after I made..Thank you for sharing d recipe..

Anonymous said...

Hi Sonia, I haven't been able to find any big paper baking cups, but have some foil cups at home. Would these be suitable? Do I need to alter baking temperature or time?

柠檬叶 said...

Sonia,this cake is very nice, i just baked,thank you for sharing such good cake to us:
http://let-s-nutripub.blogspot.com/2013/11/blog-post_13.html

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