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.
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.