Hokkaido Chiffon Cupcakes

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I’ve seen many bakers made this popular Hokkaido Chiffon Cupcakes around the blogospheres and on Facebook but I’ve yet to try it at least once. So happened that Fion asked me to join her Best Recipe for Everyone in December and the theme is My Little Cupcakes. I gladly agree to bake this Hokkaido Chiffon Cupcakes as requested, I’ve up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews. The method of making this soft and light cupcake is exactly the same as an ordinary chiffon cake.  Then you’ll to pipe some custard cream into the center of the cake, chill it and then serve. I didn’t make the custard cream as I didn’t have anymore dairy whipping in my fridge. Instead I replaced it with non-dairy whipping cream and mixed in 2 tablespoons of yuzu jam. The end result was equally good. The cream had the citrusy of the yuzu jam and yuzu peels. Very refreshing indeed and as the cake was chilled, it was just absolutely yummy!

Hokkaido Chiffon Cupcakes

Ingredients:

      3 Egg yolks (I used large egg)
      25g Sugar (2 tbsp)
      35g Corn oil (5 tbsp)
      60g Milk (1/3 cup)
      1/2 tsp Vanilla extract
      70g Cake flour (3/4 cup), I used plain flour

      3 Egg whites
      25g Sugar (2 tbsp)

      Filling
      60g Non-dairy whipping cream (7 tbsp)
      2 tbsp Yuzu jam
      Icing sugar for dusting

      Method:

• Preheat oven to 170 deg C. Arrange 9 paper lines on baking tray.
• Use hand whisk to whisk the egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
• Sift in flour in 2 batches, stir to combine.
• With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
• Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
• Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes at the middle rack of the oven. Leave cake to cool down completely before adding in the cream.
• Whisk non-dairy whipping to soft peak form and fold in 2 tbsp yuzu jam, fold with a rubber spatula.
• Spoon yuzu cream mixture into piping bag and pipe into cupcake. Dust with some icing sugar and decorate with some yuzu peels on top, 

     材料：
     3个 蛋黄 （用大粒鸡蛋）
     25克 细糖
     35克 玉米油
     60克 牛奶
     1/2茶匙 香草精
     70克 普通面粉

     3个 蛋白
     25克 细糖

      馅料
      60克 植物性奶油
      2汤匙 柚子茶果酱

      做法：

• 预热烤箱至170度。 准备9个方纸杯在烤盘上。
• 用手打蛋器将蛋黄及糖搅打至白。加入玉米油和牛奶，拌匀即可。
• 面粉分两次筛入蛋糊里，搅拌均匀。
• 用电动打蛋器把蛋白打至起泡，慢慢倒入细糖，打至湿性发泡的状态。
• 把1/3蛋白霜倒入蛋黄面糊里，用橡皮刮刀翻拌均匀。把剩余的蛋白霜倒入，翻拌均匀即可。
• 把面糊倒入纸杯至3/4满。送进以预热烤箱，放在中层烤约20-25分钟。蛋糕完全冷却后吃挤入打发好的奶油。
• 打发动物性奶油至湿性发泡的状态，加入柚子茶果酱，拌匀即可。
• 用小圆孔的裱花嘴从中间插入蛋糕内部，在内部挤入奶油馅。挤到蛋糕表面微微鼓起即可。把蛋糕送入冰箱冷藏。最后在蛋糕上撒一些糖粉即可食用。