Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes

I'm so "out-dated"! According to the internet, it seems that these little cupcakes can be easily bought from  bakeries in Singapore and Malaysia. However, despite my many trips back to Singapore and Malaysia, I am ashamed to say I've never tried them!

I found this cake while searching on the internet for an easy recipe to use up all my left-over custard cream from my earlier cream puffs experiment. Combining two of my husband's favourite chiffon cake and custard cream - this cake is perfect for using up my cream fillings.

OMG!!! This cake is heavenly. Fluffy soft cake with smooth creamy custard... It's so good! For a baking novice, I do say mine turn out beautifully. I can't wait to try one of these when I next return to Singapore. =)

Fluffy soft cake with smooth creamy custard

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Recipe 

(Makes 8 cupcakes)

For chiffon cake
3 egg yolks
20g sugar
35g corn oil / vegetable oil
60g milk
70g cake flour

3 egg whites (at room temperature)
1/4 teaspoon cream of tartar (optional)
25g sugar

For custard cream
1 box of French Vanilla Pudding
1 1/2 cup cold milk
1/2 cup cold heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon of extra-fine sugar / powdered sugar (optional)

For Custard Cream
1. Mix the french vanilla pudding with milk. Set aside in fridge.

2. Whip cream, vanilla extract and sugar with cold mixing bowl and whisk until stiff.

3. Fold in 1/3 of the cream into the french vanilla pudding. Add this mixture into the rest of the cream and fold in gently until all cream has been mixed into the pudding. Set aside in fridge.


For chiffon cake
1. Pre-heat oven to 330F.

2. Arrange paper liners on baking tray.

3. Hand whisk egg yolk and sugar till pale in color.

4. Add in corn oil and milk, continue whisking till combined.

5. Sift in cake flour, continue whisking till combined.

6. Using either stand mixer with whisk attachment or electric hand beater, beat egg white and cream of tartar till foamy.

7. Add in the sugar in 3 separate additions while beating at high speed till just firm peaks form.

8. Take 1/3 of egg white and fold into the egg yolk batter with a spatula.

9. Make a hole in the center of the remaining egg white and pour in egg yolk batter.

10. Fold in all the egg white into the egg yolk batter until well combine.

11. Scoop batter into paper liners until 3/4 full.

12. Bake for 30 mins or when toothpick comes out clean.

13. Remove from oven and use a small knife to poke a 1 cm hole in the surface of the cake.

14. Leave cakes to cool.

Serving Instructions
1. Pipe custard cream into the cupcake using the hole poke earlier.

2. Dust with powdered sugar.

3. Left-over cakes should be refrigerated.

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Tips and Tricks

1. Do not overbeat the egg white. You can refer to the Kitchn for guide on egg whites.

2. Poke the hole in the top center while the cake is hot.

3. Make sure the cakes are completely cool before piping the cream. Otherwise, cream will melt. So make the cakes 2 ~ 3 hours in advance.

3. Pipe the cream just before serving.

4. Use free standing muffins cups for these recipes.

Adapted from Forbidden Garden.



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My Baking Pantry

Jell-O French Vanilla Pudding

It is quite difficult to find instant custard powder in the States. I find that French Vanilla Pudding from Jell-O a cheap and good substitute for instant custard powder. You can find this in many supermarket at the baking supplies section.

Disclaimer - I am not compensated monetary in any way for the shopping link. I just googled this online and place it here for easy reference.