Hokkaido Chiffon Cupcake 北海道牛奶蛋糕

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Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious!

The cupcakes are light like chiffon cake. The filling is delicate, just slightly sweetened whipped cream. Then you finish it off with a dusting of powdered or confectioner’s sugar. It’s a joy to eat!

And they only get better the longer you refrigerate them. As a reminder, only apply to whipped cream filling without custard cream.











Hokkaido Chiffon Cupcake  北海道牛奶蛋糕

Ingredient A:

3           Egg yolks
20g      Caster sugar
40 ml   Corn oil
40 ml   Fresh milk
60g     Cake flour

Ingredient B:

3        Egg whites
40g   Caster sugar

Custard Filling:

200 ml      Fresh milk
1 1/2 tbsp    Custard Powder
3 tbsp       Caster sugar

Whipped cream filling:

1 cup    Whipping cream
2 tbsp     Icing sugar

Method:

  1. Beat egg yolks and sugar until fluffy, add oil and milk.Stir until smooth.
  2. Sift the flour and add to the batter. Stir evenly and set aside.~(A)
  3. Beat egg whites until fluffy, then add sugar and beat again until thick.~(B)
  4. Combine B into A in stages. Stir gently using a spatula.
  5. Put the batter into a paper cup and bake at 150 C for 25-30 min. (Depending on the respective oven.)
  6. To make custard: Combine all ingredients and cook until thick and shiny. Set aside.
  7. To make whipped cream: Beat the whipping cream with the sugar until thick.
  8. Combine whipping cream and custard batter.
  9. Make a hole in the middle of the baked cupcake and squeeze the cream until full. Store in the refrigerator. Ready to serve. Or just squeeeze in the cream without make a hole.

Happy Baking!

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