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
(recipe source: adapted from Forbidden Garden with minor changes)
*makes 9 cupcakes
Chiffon cake
20g sugar3 egg yolks
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.
163 comments:
sangat cantik
They are so PRETTY!
your photography skill is just great. The photo looks like a recipe book cover.
wei that is my fav cake .....
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?
from BS right ?? I bought the same liner thinking to make hokkaido cake too, but just haven't got the time to do so..
The cupcake liner is so pretty so as ur Hokkaido cupcake.
的确
这个蛋糕配这款纸杯
是绝配：）
OMG! Those cupcakes are beautiful!!!Always love the sweet and lovely blue polka dot.
My sister and cousin very crazy about this cake....
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 ! :)
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?
There are so much rave about this Hokkaido cake on internet & I wanna try this for the longest time!
Cute cupcake liners and soft and fluffy hokkaido cakes! well done.
Oh my god! Sonia, the texture of your cupcakes is soooo soft and by looking at the custard I am drooling over here...
How nice if i can have one right in front of me right now... hehe...
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.
wow, the cupcake liner really catch my eyes, so elegant and pretty to serve with this hokkaido cake, you did a great job.
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
I can feel the spongy and moist~~~give me 2 cups please!!
Love your paper liners, of course the cake too. It must be delicious
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。。。:)
喜欢，很喜欢，真的很漂亮哦！
Lovely photos lovely Hokkaido cake and lovely liners. Jessie knew that I'm going back to Msia she already tumpang me to buy some.
Nice photo shoots n feel like grabbing one hokkaido cake..yum3x :P
Looks delish with those fab pics
Ooo...I'm drooling here! They look really mouthwatering.
Kristy
Mouthwatering...
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.
cantik dan pasti sedap.........
哦，这个我喜欢我喜欢，我每次都是花钱买。。咔咔
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
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?
Your cupcakes are so beautiful, perfectly done, Sonia!
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
很美。。。。。。我迫不及待要做了。哈哈哈~
They look so nice. Thanks. May I know where u got the lovely cups? Only managed to find plain ones.
Hi Sonia, thanks for sharing. I am going to make this recipe very soon.
Have a nice day.
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. ;)
They look lovely, Sonia. Bookmarked, but think I'll omit the topping as my family members aren't in favour of cream...
Very pretty and yummy :)
I have yet to try Hokaiddo Chiffon cupcake!
Love your paper liners, so sweet looking and the cake is absolutely gorgeous!
Soft n yummy cupcakes..You have a wide range of baked goods!
ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
Erivum Puliyum
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 .
That is indeed a lovely cupcake box wrapper.. but what is nicer is the fluffy cake underneath! You have outdone yourself!!
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 !
Very pretty - I like your presentation and the cup liners too. Hmmm I love to one of those cakes too.
这个好好吃 ：）
Looks fabulous!
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
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.
I almost forgot abt this, one of my many to-bake.. yours look lovely!
They are so lovely
hi sonia
your cupcake looks delicious. i like it
Gert, i use instand custard powder, and even normal custard powder also can be eaten without cook it but with small amount..
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!
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!
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!!
What an elegant way to serve a cupcake! Love it! Would love to eat one too with a nice cup of tea!
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.
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.
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.
sonia, what a coincidence! i also ate these hokkaido cakes last sat and they were using the same paper liners too, very pretty!
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?
the cupcake liners is simply lovely and it is perfect to pair with this beautiful hokkaido cupcakes!
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?
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
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
this looks super pretty!! and it sure looks yummy too!! (:
这个纸杯太赞了。
我还很喜欢【i love nasi lemak】的logo.
cute....
It's so beautiful, and it must be yummy!
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 :(
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 :(
the cupcake liners are really pretty, and so are your cupcakes!
It looks gorgeous. The cake, the liner and your photography is awesome!
These are beautiful, Sonia!! That custard cream sounds fantastic as well.
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
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.
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!
Wow...it looks extremely nice!^^
Love your photography in this post Sonia! What a yummy dessert!
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!
hi, i managed to find this lovely cupcake liners at the bakery ingredient shop in tmn pertama ..cheras..
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?
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?
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..
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?
Hi Sonia,
Can I know if the corn oil could be substituted with butter (melted)??
Vivian, actually you just need to pipe till middle will do and start to pipe when cake is completely cool down.
Beverly, should be ok but I afraid it will taste buttery and heavy, but not light .
Hi Sonia,
Do we use caster sugar or icing sugar for both the chiffon and filling recipe?
Anyways, yours looks absolutely lovely!
Hi Sonia,
Can you use regular cupcake liners or do they have to be box?
Thanks!
Hi Sonia,
Can I use instant pudding instant of custard powder. Also, can I use vegetable oil instant of corn oil?
Thanks.
Sally
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.
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..
I pinned this I would love to no where you got the containers
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
Zoe, try this version.
I just baked this, its turn out awesome! Thanks Sonia.
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?
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~
hihi sonia,
can u email me @ jeslyn15@hotmail.com where u get the paper liners?
many thanks =)
jeslyn
hi sonia, i love your recipe but can i steam it instead? i dont have oven.LOL
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.
Thanks for sharing this delicious looking dessert. May I ask where I can purchase cake liner? Thank you.
so nice, just like those sold at pavillion tokyo street.
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.
9598 and Vivienne, you may check my kedai runcit (shop) page on the top at my blog.
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
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.
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
Esther, yes, they are the same.
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!
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, I use large egg, it should drop a bit.
Hi Sonia, thanks I will use a larger egg and see if it makes a difference...loved the taste and lightness of the cakes.
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.
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
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!!
hhhmm very delicius.. China Outsourcing
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 .
Jovnne, Yes, just mix instant custard powder in the cream.
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?
I tried but mine shrink! Yours are perfect!!! help please... :(
those are amazing! love your pics!
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.
Hi Sonia, do i beat the egg yolk & sugar till thick & creamy (ribbon stage)? Can i omit the filling?
Hi Sonia,
I tried your recipe and turned out well. Taste very delicious, like it very much!
Thanks for sharing..
Cheers,
Liliana Tan
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
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
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?
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.
I've tried it, but how come it is not as soft as sponge?
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
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
Pris, maybe next time you can drop some vanilla essence.
Valerie, yes, you can omit completely..
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.
Hi sonia. Do u mind telling me where did u get the liners? Tq!
Muniea@gmail.com
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..
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?
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
Thanks for ur sharing this cupcakes so delicious!!!
Hi Sonia, my cake turns out to be a lil hard, is there a reason for it?:O
Hi Sonia
I bake these Hokkaido cake twice, the texture is very soft but not fluffy. May I know what's went wrong? Over beat the egg white or oven temperature ? Thanks in advance.
Ck
Hi Sonia,
Thanks for sharing the recipe. I have read all l the reviews here and I knew that this recipe calls for large eggs. Can I use grade AA or just grade A1 ? Appreciate your reply on this. Thanks in advance
Shirley Berry
CK, I suspect you have over mix the batter.
Shirley, use A size.
Can I turn it upside down to cool? Will it help the "shrinking" or is there anything bad about cooling it upside down?
Thanks for ur sharing this cupcakes so delicious.......
I made this last week! And shared with young (9 to 11 years old girls) church members. They loved it! My husband had some left over too. he gave me thumbs up! Thank you for the fantastic recipe. Your photos are amazing!
为何我的蛋糕会斜一边膨胀？
Tried this recipe and the cupcakes were so delicious! Definitely gonna make again!
Hello Sonia, tried this twice with same problem. Cake did rise but bottom is dense & heavy. What could be the problem? BTW, beating are by hand, no electric mixer. Thanks for enlightenment.
Hello Sonia:) I faced the same problem as Cathy where my cake did rise but the bottom is dense and not fluffy at all. What actually caused this to happen?
Hi Sonia, I'm thinking of baking this cake in a loaf/round pan and deco with the cream. Can you kindly advise on the temp ans baking time? TIA! <3
Hi Sonia,
For beating eggs white, don't need to put in any cream of tartar or lemon juice to stablise the eggs white?
Thanks
Barley
Barley, it is ok without cream of tartar or lemon juices if you are able to beat the meringue at right stage. otherwise no harm to add tartar and lemon juices .
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