Hokkaido Chiffon Cupcakes

Made a batch of Hokkaido Chiffon Cake for a birthday party last weekend. Air ada ke tak ada the party must go on, so says the poor mama after the birthday girl cried when told she can't have one. That being that it was then my honour to supply the cupcakes! Happy Belated Birthday Diana!

Right back to the recipe, it is an easy one. Doesn't require that many eggs, as some do. Sponge cakes tends to be a little eggy - something I do not like - if there are too many eggs.
I have done this before but tak sempat take any photos but this time I manage to do it.
Unfortunately I don't remember where I got this recipe from but I want to say thank you to the person who shared this sedaps recipe!!

Hokkaido Chiffon Cupcakes

Ingredients

A
4 egg yolks
30g castor sugar
2 tsp vanilla
40ml milk
40ml oil (I used Naturel Blend - Canola & Sunflower)
55g cake flour (didn't have any so I just used self raising flour)
20g custard powder (about 1 Tbsp)
1 tsp baking powder

B
4 egg whites
1/4 tsp salt ( didn't do this)
80g castor sugar


Method
Whisk together egg yolks and sugar. You can do this by hand or using a handstand.
Once foamy, add in the oil, milk and vanilla. Beat well. Then gently fold in the flour, custard
powder  and baking powder. Put aside.
In another bowl whisk the egg whites, I recommend you use a handstand unless you are very, very strong as it takes a while to get them whipped! Lenguh tangan!!

Gently, in three batches, add in the sugar. Keep on beating until you get soft peaks.
Add 1/3 of the whites into the yolk mixture. Gently fold until just combine before adding in the remaining whites. Fold gently and slowly and take care not to over stir.

Arrange the paper cups on a baking tray and fill the batter 2/3 full. The batter will rise.
Tap the tray to allow air bubbles to escape before baking.
Bake at 170C for 20 min.

These have no custard filling and are plain. They are good too!

 

 

Custard Filling

 

3/4 cup milk

2 Tbsp custard powder

2 Tbsp castor sugar

1/4 cup water

 

Method

In a pot mix the custard powder first with a little bit of the milk, mix well until no more lumps

before adding the rest of the milk, water and sugar. Custard powder tends to be lumpy if mixed with a lot of liquid at first.



Cook over slow fire and keep stirring. Custard tends to burn, so keep watch and don't forget to stir.
The custard is cook once it is smooth and thickens.



Assembling the cupcakes.
Using a piping bag fitted with nozzle (like pic) I don't know the name or number... anyway just insert it right into the middle of the cake and gently press the custard in.

Lastly dust some icing sugar and decorate as you like.


Happy Baking!