Last Tuesday I have made some Hokkaido Chiffon Cupcakes for my family as well as mum's church friends. And since I still have leftover whipping cream, I decided to make another batch which is Chocolate flavour upon my boy's request.
The recipe for both flavour is rather similar as I just replace some of the cake flour with dutch process cocoa powder which give it a deeper brown and nicer flavour.
CHOCOLATE HOKKAIDO CHIFFON CUPCAKES
Although the original Hokkaido Chiffon Cupcakes sold in the bakery does not have extra fruits on it but I feel by adding some, it can actually enhance and balance the flavour of the cupcakes. Moreover the colours of the fruit topping also makes it look prettier as a gift too.
(Make: 6 - 8 cupcakes | Preparation: 10 minutes | Cooking: 25 minutes)
3 Egg Yolks
20g Caster Sugar
35ml Corn Oil
50ml Fresh Milk
1/2 Teaspoon Vanilla Extract
60g Cake Flour
10g Dutch Cocoa Powder
3 Egg Whites
25g Caster Sugar
Method:-1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in colour. (I used a hand beater and it takes about 5 minutes)
2. Next whisk in corn oil and half the amount of fresh milk and vanilla extract till well mixed.
3. Slowly add in sifted flours (cake flour + cocoa powder) and remaining fresh milk, stir using hand whisk till combined. Set aside.
4. Set the speed of electric beater to low and beat egg whites until foamy. Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)
5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.
7. Next fold in balance whites in two batches with spatula till well combined.
8. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 - 25 minutes (depending on the size).
9. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).
Ingredients For Custard:80ml Whipping Cream
15g Caster Sugar
1 Teaspoon Instant Custard Powder
1/2 Teaspoon Vanilla Extract
Method:-1. Prepare some ice water in a basin, place mixing box which contain the whipping cream and sugar in it.
2. Beat the cream on medium low speed until soft peak, add in vanilla extract and custard powder.
3. Continue to beat for a few more seconds till firm and well combined.
4. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes (refer to the step-by-step photos above). When done, dust with some icing sugar and decorate with some seasonal fresh fruit if you desire.
5. Keep it fridge for about an hour or more to firm up the custard before serving.
Chocolate Hokkaido Chiffon Cupcakes which I love. The taste and texture of the cake will be better if it is thawed a few minutes before consuming (alternatively you can warm it up in microwave on low heat 30 sec). And on top of the two featured flavour, perhaps I should consider making Durian Hokkaido Cupcakes as suggested by some of the readers before the Durian season ends.
Till then if you have tried making this Hokkaido Chiffon Cupcakes before, do share with us your experiences, tips or etc so that we can improve on each other recipes.
Wow, the cakes do look lovely. Its a great idea you made chocolate ones and the kiwi fruit decoration is very nice.ReplyDelete
Thanks. As my boy prefer chocolate over plain I have to bake some special one for him :pDelete
Looks so delicious!ReplyDelete
Very presentable! Look so appetising!! Thanks for sharing!!You can start selling it soon.ReplyDelete
Thanks for your kind words, FoodieFC :) My skill is still far from selling any cakes or pastry.Delete
Ellena, Your chocolate Hokkaido chiffon look very pretty. Can't wait to see your durian version. So many lovely recipes, don't know which one to try first :DReplyDelete
Thanks Ann, but now the durian season seems to die off so i guess my durian version won't be out so soon :) Btw welcome back on blogging. Miss reading your post.Delete
Hi! Looks sooo delicious. Intend to make it soon! Do I store them in the fridge or can I just place at room temperature?ReplyDelete
Hi Ame, I stored them in the fridge after I have filled the custard.Delete
Really appreciate your putting each step into pictures. It makes baking this lovely cakes so doable .ReplyDelete
Thanks for your kind words, hope my little effort can help more people to understand the steps and set their hand on baking these yummy cakes :)Delete
Yr cupcake looks awesome! I tried baking this twice and the cupcake shrunk not a lil but alot. I have no idea why. First time ppl say that I should not remove it from the oven immediately, buy to open the oven door slightly. I did that the 2nd time but still my cake shrunk. What could be the problem?ReplyDelete
Do you have a photo of your bake? Usually if the cake shrunk it might due to overmixed of the batter or the oven temperature is too high that's why the cake collapse when it is out from the oven. May i know what is the texture of the cake? Fluffy, dense?
This looks beautiful and delicious. I can't wait to try your chocolate Hokkaido chiffon. Thank you for sharing.ReplyDelete
Love your cupcake. Where can I get the dutch process cocoa powder?
I bought the dutch process cocoa powder from Shermay cooking school. I think Sunlit also have. It's around S$10+ for 300g
Thanks for the recipe. The cupcakes I made didn't rise up, they stayed at the 3/4 level. Would you know what went wrong? I don't believe it's an egg white issue as I beat them till stiff.
As well, I'm using Fry's cocoa powder as it's the only one available in the area I live in. The cupcakes turn out much lighter brown in color than yours. Does coca powder makes a difference?
Thanks for your feedback and i am sorry to hear that you cupcake did not rise while baking.
There are a lot of reasons why this happened which might due to over temperature, over mixed of batter, batter is too heavy and etc. Btw, did you missed out any steps or ingredients? After you mix in your whites to the yolk, is the batter watery(pouring consistency) or sightly thick and gluey?
Hi there, randomly get into your blog, your chocolate hokkaido cupcakes looks delicious and tempting ! Have wrote down your recipe and find one day to bake mine. Hope it gonna be as good as yours. ^^ReplyDelete
Hi, I've made mine by using your recipe. Hope you dont mind I linked your blog to my blog to share this wonderful recipe with my friends. =) At the same time, here's my baking with your recipe.ReplyDelete
If cannot rise maybe can consider putting half tsp of bakiñg powderReplyDelete
I'm dropping by just to let you know that I've tried your recipe. It works well. I've innovated it a little because I do not have cake flour. Hahaha. Anyway, it turns out good!ReplyDelete
My cupcakes were succeed. But my cream was failed.Any secret how to make the cream.
Hi Chloe, May i know what's wrong with the cream? Too watery or?Delete