suggest you to store this cupcake in the fridge, the custard cream tasted like eating ice-cream, good one..
Recipe adapted from Ai Wei (original from 周老师的美食教室) , Thanks Ai Wei for kind sharing.
I made few changes to the original recipe.
Hokkaido Chiffon cupcakes
*makes 10 cupcakes
(printable recipe)
Ingredients:50g egg yolks (3 eggs)
1/8 tsp of salt
20g corn oil
20g milk
25g self-raising flour
105g egg whites (3 eggs)
1/8 tsp cream of tartar
45g castor sugar
Custard cream filling:
30g non-dairy whipped fresh cream
1tsp custard powder
*just mix these together
Method
1. Whisk egg yolk with salt. Add in oil and milk and mix well.
2. Sift flour and baking powder into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Bake at pre-heated oven at 160c for 20mins. Leave cool.
7. Make a small hole at the middle, pump the custard cream into the chiffon.
8. You can either chill before serving or have it straight after filling in the cream.
Happy Baking !!
68 comments:
Sonia, i love this cake so much. So long dint do it already. I think i must spare some times for this.
Lovely chiffon cupcakes!
Looks very light, soft and delicious.
today i did the cotton cake fm ur recipe again..i love tat so much as it is less oily and the portion just nice for me to eat for 2 days..! love the cup cake u done today..seems small portion too! tks!
perfect bake,very fluffy...
Thanks for sharing this lovely chiffon cupcakes. I just saw the Hokkaido cupcakes at the food fair, look exactly the same as yours :)
Looking good! Perfectly baked! Yummy yum!
I have saw the hokkaido chiffon from books and video clips but nvr eat b4, looks very yummy and nicely baked.
Hi Sonia, I've never had nor heard of Hokkaido chiffon before. I sure would like to taste this if I could!
I had already like this the first time I saw this at ai wei's blog :) Too bad no people can bake for me, don't know when only I can try this..
lovely right? i love its soft fluffy texture. as though it brings me back to hokkaido
So cute with the cream on top!
That looks cute, Sonia. I think I can't wait, will just eat it without the cream!
I've bookmarked the same recipe from Ai Wei:)
They look lovely :) ..can't tell you enough that chiffon cake is my fav cake.
Made these before and they taste heavenly. :) With the cream filling, it is indeed like eating ice cream, yummy!
Oh lovely cuppies! Nice cups too!
These are cute looking and yummy cupcakes.. First time and i absolutely love your recipes especially the Assam fish paste and cotton cake are drool worthy... Looking forward to connect with you. Following you :)
Looks great! Love chiffon cake!
yum!! I love the lightness in chiffon cakes!
lovely cupcakes!!
What a lovely treat! These look delicious and quite attractive. I hope you are having a great day. Blessings...Mary
Looks so soft and fluffy - delicious. I saw these recently at a Singapore food fair and they looked really good.
What a scrumptious cake! And so delicious and refreshing cold!
oh my! looks super soft... I will try this later and let u know the result. thanks for sharing..Sonia...
Have u cooked the custard before adding into the whipping cream or just mixed both???
nice O ~~ I will make it again
U r really good in baking dear! The cupcakes make me terribly hungry now! Owhhhhh :)
really delicious and yummy cake.. feel to grab some..
the wedding pics are really good..
Make me feel like having a bite of it right now...
Ah, hands itching to bake this now, haha..
Looks really delicious with the custard cream filling. Yummy!!
I also want to try this. Thanks Sonia..;)
May I know how to pump the custard filling into the cupcake?
Lovely chiffon cupcakes....thanks Sonia for sharing this. Great for the kids too :)
Something different from the usual chiffon cake. Looks good. Will give this a try.
I have seen a lot of bloggers raving about this cake and recipe from 周老师before but never tot of trying. Don't know why.
Btw urs is one of the best one I have seen so far.
Very yummy looking cupcakes! Your kids must be enjoying themselves...
I am lazy to make cupcakes....have to pour one by one into the paper baking cup so I always make one whole piece.....ha ha ha!
sonia...I am lazy to bake recently, wanted to steal whatever you bake! LOL!!!
Sonia...these are just too cute...I love the little cups you baked them in...I tastes like ice cream...this sounds like something I need to try.
Perfect cupcakes. Just lovely!
your beautifully bake cuppie chiffon cake!! now you can sell cake too!! haha! I love the cupcake,so cute!! must remind myself to get this type of cuppies when go back to Msia coz it's cheaper and have lots of pattern,right?
They look like shop bought cupcakes but better :) I love 周老师的美食教室 too!
I managed to bake these lovely cupcakes, thanks Sonia!
http://jottingsoflife.blogspot.com/2010/07/hokkaido-chiffon-cuppies.html
I will show this to my wife, hopefully she will try out your recipe, finger crossed...
Hi! Thanks for sharing the recipe! Tried and tasted! Finger licking GOOD!
Is it ok to share where you got these super cute cups?
Yona =)
dear all, Thanks for your lovely words.
Yona, i bought the paper cups from BS Bakery shop at Jalan Meru Klang.
Hi my chiffon cupcakes had an overwhelming taste of egg due to the egg whites. Is it supposed to taste like that? How to remove?
Hi Sonia, about the custard filling, after mixing the custard powder with the whipped cream, I tasted it using my finger and the texture is somewhat powdery. Is it supposed to be this way? I'm using UHT whipping cream, and Bird's custard powder, hope that this is not the problem?
anonymous, it taste ok for me but not overwhelming of egg white, maybe you not use to eat a chiffon like that. As for the powdery texture, with 1tsp of custard powder, it should not taste this way, did you add more custard powder? By the way, may i know your name please..
Hi Sonia, thanks for sharing this recipe. My cup chiffon shrink and pull away from the paper cup and seem abit lobe sided. Have I miss out something? Would appreciate you advise ^^. TIA
Mel
i have tried to do this cupcake from ur recipe but it is true tht u only use 25g self raising flour? because the mixture is tooooo liquidy..
-ZARA
Zara, frankly, i have so long did not try this recipe. 25g flour should be correct because i halved the recipe, you may refer to original recipe to double check. Anyway, i am suggestng you to try my new Hokkaido cupcake recipe, check it out.
Hi Sonia,
I;ve tried yr recipe its a success for a first attempt! i love the taste.. however,after i decorate with icing sugar and i fridge it, it "dissappear"...hee is tat the case for you too?
GoldYfish, do you mean icing sugar disappeared after fridge , yes, it will melt after long hours.
Hi Sonia,
May I know the amount of baking powder required? Thanks..
Mei
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!
hi! this is the 2nd time I wrote this comment. My 1st seems to disappear. I would like to confirm that the egg white beating. Is it till soft peak enough? From what I know, to bake chiffon cake, we need to beat it till stiff. Thx.
Hui Hoon, since this cake using cupcake liners, beat till soft peak is enough. Otherwise you may try beat till close to stiff .
hi! its me again hui hoon.
i just notice that you have 2 post on this hokkaido chiffon cake. One using self raising flour and one using cake flour. besides that you also uses different whipping cream for the filling. I notice that the qty of ingredients differs. Is it due to the cake flour and the self raising flour? Currently i only have self raising flour on hand. So i might be following the recipe using the self raising flour. But I am curious on the differences. Can you further elaborate? Thanks!
Hi Sonia! I just bake my 1st Hokkaido chiffon cupcakes using your recipe with self raising flour. I beat the egg white till near stiff and the cake turns out to be very soft n fluffy! Thanks a lot for the wonderful recipe! However my whipping cream fails as I think I have over whipper my emborg whipping cream. Fat and liquid were separated and butter was born. Any tips on how to prepare the whip cream filling?
Hui Hoon, Great to know you have success on your 1st bake of Hokkaido chiffon cupcakes. As i know Emborg whipping cream is dairy whipping cream, but the cream in this recipe i use was non-dairy cream..Anyway, when you beat dairy whipping cream, place the bowl over another big bowl that filled with ice water, and beat till cream become stiff but do not over beat it. If you overbeat, it will separated, and become buttermilk and butter..
Hi soni! It me again Hui Hoon. So far I bake this Hokkaido cupcake following your recipe 3 times and the result is perfect every time. However I am thinking to double or even triple the qty as each time the cake finish so fast. ;) do you know how long the cake batter can sit before baking, as I am thinking to make triple of the rcp but I only have a small oven. Thx!
Hui Hoon, I guess it is ok to double up but not triple up. I am afraid the batter will deflate if keep for too long . I never try with double, maybe you try out and let me know.
Hi Sonia!
FYI few days ago, I quadrupled your recipe, and bake, as I wanted to cook 2 trays at one. However the cake comes out to be uncooked in the middle (after 20 minutes, 180 degree Celsius). After that I turn off the top fire and cook again for another 10 minutes but then the bottom was burnt. I wonder why it becomes like that.
Today, using the same quad recipe I bake again using another oven, and today I use 160 degree for 20 minutes. I tested using bamboo chopstick, and it comes out clean. After that I found that the cake is not cook in the middle. Then I bake again for another 15 minutes for it to cook.
Any idea why my oven need to bake this cupcake for so long?
I follow your self raising flour recipes for hakkaido cupcakes, why the minute I took them out from oven it deflate, can tell me where it go wrong? Thanks From elynho64@hotmail
I make it 3 times for my son. he love so much....finished all the next day..Thx for sharing the recipe
Looks very light, soft and delicious.
Post a Comment