Baking #13: Hokkaido Chiffon Cupcakes (Without Filling)

Weekend is coming to an end and it’s working day tomorrow. I spent half of today doing hair treatment at City Hair Studio, had lunch at Secret Recipe, The Mall and grocery shopping at Supa Save, Gadong.

I had been meaning to try baking Hokkaido Chiffon Cupcakes since months ago to the extent that I even bought Pauls Thickened Cream (expired) from Supa Save some time ago. But I never gotten round to bake them until today. To be honest, my baking plan today was Golden Sponge Cake by Sonia aka Nasi Lemak Lover but Mom said it’s 15th of the lunar month tomorrow.

You must be wondering what does 15th day of the lunar month has to do with baking? Let me do a little bit of explanation here. On every 1st and 15th day of every lunar month, I am a vegetarian for half a day while my parents do it the whole day. And being vegetarian during these days, we don’t consume food products that contained milk or egg. And unfortunately, majority cakes have both of these ingredients.

So, I decided to bake Hokkaido Chiffon Cupcakes since it only yields about 8 – 9 cupcakes based on the recipes online.

DSC03665

Hokkaido Chiffon Cupcakes (Without Filling)

Ingredients: (yields 9 cupcakes but only 8 for me)

  • 3 egg yolks
  • 20g caster sugar
  • 35g corn oil
  • 60g milk
  • 70g cake flour
  • 3 egg whites
  • 25g sugar

Directions:

  1. Preheat oven to 170 degree Celsius and arrange paper liners on baking tray.
  2. Hand whisk egg yolks and sugar until pale in color.
  3. Add in corn oil and milk, mix well.
  4. Sift in cake flour, stir to combine and set aside.
  5. Beat egg whites until foamy, gradually add sugar and continue to beat until soft peak form.
  6. Take 1/3 of the meringue and use a hand whisk to mix into the egg yolk batter.
  7. Fold in the remaining meringue with a spatula until well combined.
  8. Scoop batter into pre-arranged paper liners to about 3/4 full.
  9. Bake for 20 – 25 minutes on the middle rack.

DSC03660

I baked these cupcakes for more than 20 minutes and the base turned slightly dry. I should have removed them from the oven immediately when the timer went off at 20 minutes. Nevertheless, they were still nice albeit being slightly dry at the bottom. The texture was soft, moist and spongy. They still taste good even without filling but I shall try with filling next time.

If you wish to have a complete recipe that comes with the ingredients for the fillings, you could always check out this link for her complete recipe.

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2 thoughts on “Baking #13: Hokkaido Chiffon Cupcakes (Without Filling)

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