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Friday, 28 September 2012

Hokkaido Chiffon Cupcakes




I have finally caught on to the Hokkaido Chiffon Cupcake craze (is it still on or is this so yesterday?). What motivated me to bake these little yummies was that I had leftover filling from my Tiramisu Cake and I did not want it to go to waste. I know that the filling is supposed to be inside the cake but somehow I couldn't get it to go in, it kept spilling out. Am I supposed to dig a hole in the cupcake first? So I decided to pipe the filling on top instead.


I came across the recipe on Quay Po Cooks and Nasi Lemak Lover and I decided to go with Quay Po's recipe because Sonia mentioned that her's yielded 9 cupcakes. In my house 9 cupcakes is not enough (yours truly can down 4 in one go) and to avoid a riot, I better make more.

The cupcakes turned out well and was well received. I did get comments that there was too much frosting which I agree. In my next attempt, I will use much less or omit the frosting altogether. The cupcake by itself is yummy enough.

The recipe below yielded me 16 cupcakes. By the way, I got the cupcake liners from Sonia's Kedai Runcit. And no, Sonia didn't pay me to advertise for her hah! hah! hah!

Hokkaido Chiffon Cupcakes (from Quay Po Cooks with my adaptations in red)

Cupcake Ingredients :
- 4 large egg yolks 
- 70g castor sugar
- 1 tsp vanilla extract
- 1/3 cup full cream milk
- 1/4 cup vegetable oil
- 135g all purpose flour (I uses self-raising)
- 1 tsp baking powder (I omitted)
- 6 large egg whites
- 50g castor sugar

Method :
- Preheat oven to 180C (I used 160C)
- Whisk egg yolks and sugar until mixture turns pale yellow
- Add vanilla extract followed by milk and oil
- Sieve in flour and baking powder and mix until all incorporated.
- In another bowl, beat egg whites until foamy and add sugar.
- Continue beating until firm but not stiff peaks (I beat until stiff peaks)
- Take a third of the egg whites and fold into egg yold mixture to lighten it
- Continue folding the remaing egg whites gently until you get a pale yellow batter (I mixed using my hand until there are no streaks)
- Fill cupcake liners to 3/4 full and bake for about 15-20 minutes or until top turns golden brown and a skewer inserted into the center of the cake comes out clean.

For the full recipe with whipped cream filling, please visit Quay Po or Sonia.

Ingredients.

Just out of the oven and cooling.

Too much frosting but I like it.
















34 comments:

  1. Hello Phong Hong
    You done so well and beautiful on these cupcakes! Hmmm..... so much better than mine. I failed in my fist attempt as the cupcakes collapsed! These cupcakea has become my favourites. Really yummy! (I think this Hokkaido cupcakes fever is still ongoing).

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    Replies
    1. Hi Mel! Thank you, you always have nice things to say and I am so happy! I love these cupcakes too, even without frosting they taste good.

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  2. I have the same cupcake casing as yours given by Sonia. You remind me that I have so long din bake this cake. Should have a go this long weekend. Your Hokkaido chiffon is well presented n very very generous with the cream :)

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    Replies
    1. Thanks, Jane! I like the cream but some family members said I put too much. Would love to see your cup cakes!

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  3. 这个蛋糕软软,好好吃的。谢谢你的分享~

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    Replies
    1. Hello Joceline! Pardon me, I regret not taking up Mandarin seriously when I was in school and therefore I missed out on a lot of things, like reading your message. Thanks for coming by!

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  4. First Mel then you.... Everyone loves this!

    I requested this for my birthday last month after reading Mel's post on this cake.

    Yummy and I love it... served cold.

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    Replies
    1. You love this too! Yes, I love it cold too. Someone in my family scrapped off the cream and toasted the cup cake. Arrghhh!!!!!!

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  5. Looks wonderfully soft and spongy! Yes, have been seeing lots of this cake popping up, wondering when will be my turn! So many bakes KIV, so little time to make!
    Wish I could grab a few right now!

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    Replies
    1. Joyce, these cup cakes are really nice to eat. Looking forwards to yours soon!

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  6. Looks soft and yummy! I have been seeing this Hokkaido chiffon every where too, but have yet to try it. (lazy lah, :D)

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    Replies
    1. Heh..heh...don't be lazy, bake some! They are really good and you will want to bake more :)

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  7. I want to bake this cupcake for so long...still pending :P Here I come to grab somE home :D

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    Replies
    1. Can, can, plenty to go around. Hope to see your cupcakes soon!

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  8. HI Phong Hong, I want 2 pieces, can you please pass some over? LOL
    Look so soft and fluffy, I love the frosting, please make mine with extra frosting. :)

    Have a nice weekend, regards.

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    Replies
    1. Amelia, shall I Fedex to you? Hah! Hah! You have a nice weekend too!

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  9. Hahaha, very yummy looking Hokkaido cheesecake.NExt time can consider of using orange-lemon curd instead of cream. I've marked to make this for a long time but I've promised myself to give dessert a break. this morning made my last dessert & will see whether I can resist it for 2 weeks, hahaha, gain weights already & my summer pants have become tight, like this can't lah!

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    Replies
    1. Ya lor, my pants also tight. Hah! Hah! Becoming food blogger really make it hard for me to control my weight, always must try bake this and that and also eat and eat!

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  10. Gosh, that certainly is an overdose of the filling! LOL!! And, yeah, who's complaining! I've made some too but never got around to taking a pic .... gobble gobble.

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    Replies
    1. Ping, I ate the filling first hah..hah...hah...they were quite good. Next time take photo first, then wallop!

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  11. loved your cup cakes. very inviting and good clicks. want to try this

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    Replies
    1. Swasthi, you must try it. The cakes themselves are rather good even without the cream.

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  12. Hi Phong Hong, I see you're baking more and more. Bravo. I'll follow you.. must get the cup casings first.

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    Replies
    1. Kimmy, I must practise more and more to improve. Thanks for your support!

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  13. Hey, how come i missed this post? This hokkaido cupcakes has got to be my next baking challenge. Everyone just seems to rave about it. Yr cupcakes looks so pretty especially after the piped topping. Good job!

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    Replies
    1. Thanks, Esther! You make this soon, ok?

      Delete
  14. What a coincidence! I made this too yesterday but they didn't last for me to take pictures. Looks better in your square cake liners; I didn't have these so I used the round ones.

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    Replies
    1. Veronica, somehow the square liners do make the cake look extra special, eh? Hope to see these cup cakes in your future post!

      Delete
  15. sorry, how come i missed this post..somemore got free advertising for me, so sorry..i think at that time i was busying making mooncake kua..Oh,you also did it so well, actually all recipes for this cupcake look almost the same..

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    Replies
    1. Sonia, I know you were busy! Making nice mooncakes and some more got BBQ right? I love the cupcake liners, so I tell people lah where I buy from. Hee..heee...

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  16. hi, actually you can just pipe the filling on top. If you also want some of the fillings inside the cake, you can use a piping bag with a nozzle attached to it and then just stuck the nozzle into the cupcake, the filling will go in and the top part of the cake will kind of expand a little due to stuffed filling :) of course you can cut a hole but then it will be a little troublesome:D

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  17. I cannot believe I missed out on this post. My family is crazy over this cake. And I saw Sonia's recipe too. But then I wasn't sure if I could attempt it. Will definitely roll up my sleeves and try this out.. This cake is definitely a lil. devil.. One bite and will have us wanting more. Hugs, Jo

    ReplyDelete
    Replies
    1. Hey, Jo! You can make this, go ahead and you will not be surprised to see the cakes disappear very fast :)

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