Hokkaido Cupcake

Now that I'm pleased with my Pandan Chiffon cake, I am finally confident enough to venture into Hokkaido Cupcake. Although method wise, it is the same as a Pandan chiffon but the Hokkaido Cupcake's texture has to be fluffy enough to allow for the Lightened Crème Pâtissière to be piped into directly. And that's why I wasn't confident enough to venture into Hokkaido Cupcake from the start.

The first recipe I followed, resulted in a denser texture which I wasn't exactly pleased with. I then did a quick Google search and found this recipe from nasilemaklover which I made slight adjustments from the mistakes of the first lesson. The texture is softer and fluffier than the first, not as eggy too. Although I think a little tweak to the recipe will result in an even lighter and airier interior but that's for another day's work.

Hokkaido Cupcake (makes about 10)
(modified from forbidden garden)
   3     Egg Yolks
 20g   Sugar
 40g   Oil
 60g   Milk
   2g   Vanilla Extract
 70g   Top Flour, sifted (can use Cake flour)

  3     Egg White
 30g  Sugar
   1g  Cream of Tartar

Preheat oven to 170ºC

1. With a whisk attachment, whisk together Egg Yolks and Sugar till ribbon stage (pale and thick). Add in the Oil, Milk and Vanilla extract, whisk to combine. Stir in the sifted Top Flour to combine and reserve batter.

2. With a clean bowl, whisk the Egg Whites and Cream of Tartar till foamy before adding the Sugar. Continue to whisk till soft peaks.

3. Stir in 1/3 of the meringue into the reserved batter to lighten it. Fold in the remaining meringue while maintaining a light touch.
4. Scoop batter into paper liners arranged on a baking sheet, filling about 3/4 to the brim. 

5. Bake for 15-18 mins until the top is browned. Remove cakes, let cool completely and reserve.

Crème Diplomat or Lightened Crème Pâtissière
200g     Creme patissiere, chilled
  80g     Double Cream, chilled (aka Whipping Cream or Heavy Cream)

1. Whipped the chilled double cream in a cold bowl till stiff peaks and whipped the chilled crème pâtissière to loosen it up.

2. Fold the 2 together till a smooth luscious crème forms. Fill a piping bag and pipe directly into the cupcakes. Move outwards and release pressure from the piping bag. Remember to resist the temptation to overfill the cakes. Although the interior is super soft and can accommodate a lot of cream but it will burst eventually!

Optional
Dust with Snow Powder (or Icing sugar although it melts in our horrid weather) and decorate with desired adornments or fruits. Best served chilled!

I have a few friends/relatives who have initial difficulties "unwrapping" the cupcakes. Oh well, you can just dig in with a fork then. Enjoy!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.