Hokkaido Chiffon Cupcakes

Finally attempted this popular hokkaido chiffon cupcakes which I've pending for very long! I actually been waiting to get hold of some hokkaido fresh milk to make this little cupcakes :) I've savoured some of the hokkaido cupcakes made by Catherine and it tasted so good that I decided to use hers recipe rather than google for any other recipes :) Instead of filling the cupcakes with custard cream, I've created a different fillings with some of my balanced mango curd & homemade banana chocolate jam!! My kids and hubby simply love this cupcakes and they can consume 2 at a go as the cupcakes are rather small in sizes ^.^

Hokkaido Chiffon Cupcakes with Mango Curd Cream

Hokkaido Chocolate Cupcakes with Chocolate Banana Cream

Hokkaido Chiffon Cupcakes

Recipe source : Tigg3r's Delectable Fare
Ingredient (approx 9-10 cupcakes)

• 3 egg yolks
• 30gm sugar
• 45gm oil
• 65gm cake flour
• 60ml milk (prefarably Hokkaido Milk, see pic above)
• 1/2 tsp vanilla paste
• 3 egg whites
• 45gm sugar
• 1/4 tsp cream of tartar 

Method

1. Sift flour and add sugar. Add in yolks, milk, corn oil and whisk until thoroughly blended. Beat in vanilla paste.
2. Using a electric whisk, beat whites and cream of tartar until foamy. Gradually add in sugar and whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter and blend well. Pour the batter into the remaining egg whites and quickly fold till combined.
4. Scoop the batter into cupcake holders until 80% full. Tap the holder lightly to remove excessive air pockets.
5. Bake in preheated oven at 20mins or until skewer comes out clean when inserted into cupcake.
6. Cool cupcakes completely on wire rack before piping the cream into the cupcakes.
7. Chill well in fridge before serving.

Mango Curd Cream Filling

• 50gm non-dairy whipping cream
• 5 tbsp mango curd

1. Whip cream till stiff peak and mix in mango curd.
2. Fill the mixed cream into a piping bag with piping tip #12 and pipe the cream into the middle of the cupcake.
3. Pipe a little cream on the top, dust with snow powder before placing a piece of cut fruit.

Fresh from oven and deflate after cooling down

I did not wait for it to chill long enough before slicing, therefore the cream is still a bit runny :P

Hokkaido Chocolate Cupcake with Chocolate Banana Cream

Ingredient (approx 9-10 cupcakes)

• 3 egg yolks
• 30gm sugar
• 45gm oil
• 60gm cake flour
• 10gm cocoa powder
• 60ml milk (prefarably Hokkaido Milk)
• 1/2 tsp vanilla paste
• 3 egg whites
• 45gm sugar
• 1/4 tsp cream of tartar 

Method

1. Sift flour & cocoa powder and add sugar. Add in yolks, milk, corn oil and whisk until thoroughly blended. Beat in vanilla paste.
2. Using a electric whisk, beat whites and cream of tartar until foamy. Gradually add in sugar and whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter and blend well. Pour the batter into the remaining egg whites and quickly fold till combined.
4. Scoop the batter into cupcake holders until 80% full. Tap the holder lightly to remove excessive air pockets.
5. Bake in preheated oven at 20mins or until skewer comes out clean when inserted into cupcake.
6. Cool cupcakes completely on wire rack before piping the cream into the cupcakes.
7. Chill well in fridge before serving.

Chocolate Banana Cream 

• 50gm non-dairy whipping cream
• 50gm chocolate banana jam 

1. Whip cream till stiff peak and mix in chocolate banana jam.
2. Fill the mixed cream into a piping bag with piping tip #12 and pipe the cream into the middle of the cupcake.
3. Pipe a little cream on the top, dust with snow powder before placing a piece of cut fruit.