Hokkaido Cupcakes
Friday, July 22, 2016Hokkaido Cupcakes are actually made using milk originated from Hokkaido, hence the namesake. But here in Kuantan, my hometown I couldn't get any Hokkaido milk, so my Hokkaido cupcakes are made with milk that is available & easy for me to purchase :0
I love the light, soft & fluffy texture of Hokkaido cupcakes, so does the rest of my family members. I would say that Hokkaido cupcakes is a smaller version of chiffon cakes. They are very soft that they creased & slightly collapsed after cool down. But not to worry because we can make it quite smooth by injecting the filling :)
My first try on this Hokkaido Cupcakes was about a year ago & it became a hit among my family members. They have been requesting me to bake this from time to time. I have to thank you so much to Kitchen Tigress blog for being so generous to share her recipe, tips & guidance to enable me to bake this lovely cupcakes.
Recipe & reference: Kitchen Tigress Blog
Cake
45 gm egg yolks
20 gm castor sugar
35 gm corn oil
45 gm full cream milk
60 gm cake flour
135 gm egg whites
40 gm castor sugar
Filling
200 ml fresh dairy cream (chilled)
2 tbsp castor sugar
1/2 tsp vanilla essence
Garnish
Strawberry (any other fruits you desired)
Icing sugar / snow powder
Firstly, preheat oven at 165 C. Place the bowl for whisking the cream in the fridge.
To make cupcakes; whisk egg yolks & 20 gm castor sugar until pale & thick. Add corn oil. Whisk thoroughly. Add milk. Whisk thoroughly. Sift cake flour into the mixture. Whisk till just mixed. Set aside.
**I ran out of cake flour at home, so I decided to prepare my own cake flour. You only need all purpose flour & corn flour. For every 1 cup of all purpose flour, remove 2 tbsp of flour. Then add 2 tbsp of corn flour for every 1 cup of all purpose flour. Sift 5-6 times & it's ready-to-use cake flour.
In another clean bowl, whisk egg whites till thick. Gradually add in 40 gm of castor sugar & continue to whisk till firm peak stage.
Then fold the egg whites into the yolk mixture in 3 batches. Scrape down until bottom of the bowl & fold it until evenly mixed. Then tap on your kitchen top to release some of the bubbles.
Pour the batter into your cupcakes liner about 3/4 full. Bake in the oven till golden brown about 25 minutes. Remove to wire rack to cool down.
To make the filling; remove the bowl from the fridge. Place cream & sugar & whisk till cream is stiff. Add vanilla essence . Mix evenly. Transfer the cream into a piping bag fitted with nozzle. Insert the nozzle in the centre of the cupcakes. Squeeze just enough cream to slightly puff up the cupcakes. Rotate the cakes as you squeeze the cream. Chill till ready to serve.
Before serving, put a slice of strawberry (or any other fruits you desired) & dust with some icing sugar or snow powder.
Enjoy!
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