Hokkaido Chiffon Cupcakes

Recently, I bought a box of Hokkaido Chiffon Cupcakes to try and soon after, this recipe came up in Munch Ministry. Hence, decided to spend an afternoon as a bonding activity with the feverish boy who still behaves normally.

Ingredients for Chiffon Cake :
1. 3 egg yolks
2. 20g sugar
3. 35g corn oil
4. 60g milk
5. 70g cake flour
6. 3 egg whites
7. 25g sugar

Filling:
1. 60g dairy whipping cream
2. 10g sugar 1tsp instant custard powder
3. Icing sugar, for dusting

Method :
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Xav was pretty much involved in the whole process. I got him to crack the egg and I separated the yolk for him.

Beat the yolk and sugar, sift the flour and did all the measurement weighing on the digital scale. He completed the tasks pretty well !

Give this a try ! For people who doees't like sweet stuff, this is perfect with the custard cream.

Mine doesn't have any custard cream if you noticed. I flopped for 4 times and yet I still can't figure out why the mixture turned watery. Till I try again ! But will be baking this again soon as my neice and colleagues all love it !