Chocolate Hokkaido Chiffon Cupcakes - 巧克力北海道蛋糕

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
巧克力北海道蛋糕

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)

Ingredients:
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.

This is the internal look of the 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.