Friday, April 26, 2013

Hokkaido Chiffon Cupcake

for the chiffon cupcake
3 egg yolks
20 g sugar(1)
30 g vegetable oil
60 g milk
70 g cake flour
1/2 tsp baking powder
1/2 tsp vanilla extract
pinch of salt
3 egg white
30 g sugar(2)

for the custard filling
2 egg yolks
3 tbs sugar
1 tbs corn flour
2/3 cup milk
3 tbs butter
1/2 tsp vanilla extract

whipped cream (optional)
fresh fruit (optional)

preheat oven 350F
lining paper molds on baking sheet 
sift cake flour salt and baking powder together set aside
egg yolk, sugar(1) ,milk ,oil,vanilla in the bowl ,beat together with the whisk
add dry ingredients  stir until no lumps, set aside

with the hand or stand mixer beat the egg white until foamy
add sugar(2) and beat until firm peak

fold in the egg white mixture into egg yolk mixture 1/3  at a times
fold til combinded
scoop into the molds
bake for 20-22 minutes or until done
let cool completely

for the filling
heat the milk in microwave for 30 seconds
beat egg yolk ,corn flour and sugar until incoorporated ,
add milk and stir
put on medium to low heat stir occasionally until thickening
add vanilla and butter stir to combinded let cool completely

pipe the filling in the cupcake ,refridgerated for an hour
serve with whipped and fresg fruit if desired


  1. These are so pretty, and the texture of the chiffon cupcakes look light and airy :)