Mini Hokkaido Chiffon Cupcakes

I was flipping through my recipes file when I found this Hokkaido Chiffon Cupcakes recipe from the one and only baking class I'd attended with my sister a couple of years ago! I recalled we attempted this recipe for a second time at our home's kitchen which didn't turn out quite well. Haha! I didn't know I would have the patience to bake then, and yet now, baking seems to be part of me. Hokkaido Chiffon Cupcakes are very delicate, and they are definitely ones that will not make you sulk when you see them shrink after they cool. In fact, these cupcakes are supposed to shrink so that they will puff up nicely after being filled with cream frosting piped into the cakes.  

Mini Hokkaido Chiffon Cupcakes

After almost two years of self-taught baking and experimenting, I decided to attempt this recipe again and I'm glad they turn out pretty well. These cupcakes certainly bring back beautiful memories....

I'm sharing this recipe with Best Recipes for Everyone (June 2015: BREE #10 Secret of Chiffon & Roll Cakes) organized and hosted by Fion of XuanHom's Mom; and

Tea Time Treats (June 2015: Muffins, Fairy Cakes and Cupcakes) hosted by Karen of Lavender and Lovage and Janie of The Hedgecombers.

Mini Hokkaido Chiffon Cupcakes

Recipe referenced and modified from: Baking Studio 

Makes about 11

Ingredients Required

Chiffon Cupcakes

Group A

3 egg yolks

30 grams sugar

1/8 teaspoon salt

30 grams corn oil

60 grams full cream milk

70 grams cake flour

Group B

3 egg whites

1/4 teaspoon cream of tartar

40 grams sugar

Cream Frosting

100 grams heavy whipping cream

2 teaspoons sugar

1/8 teaspoon pure vanilla extract

Powdered sugar, for dusting

Bakeware Used

Large baking sheet, Cupcake liners

Preparation Steps

Chiffon cupcakes

1. Preheat oven to 355 degrees F (or 180 degrees C).
2. In a large bowl, whisk egg yolks using a balloon whisk until thick and pale in color.
3. Add sugar (from Group A), salt, corn oil and milk and mix until well combined. Set aside.
4. In a separate clean bowl, whisk egg whites using an electric hand mixer until frothy.
5. Add cream of tartar and continue whisking until foamy.
6. Gradually add sugar (from Group B) and continue whisking until soft peaks form.
7. Sift cake flour into yolk batter and fold to combine until there are no lumps.
8. Gently fold the egg white meringue into the yolk batter in thirds until well combined.
9. Divide and fill batter into individual cupcake liners to about 3/4 full. 
10. Place the filled-cupcake liners on a baking sheet and gently tap the baking sheet on the table to release any large air bubbles.
11. Bake in preheated oven for approximately 15 to 18 minutes, or until lightly brown and toothpick inserted into the centre of the cake comes out clean.
12. Remove cakes from the oven and let cool over a wire rack.

Cream frosting

1. Combine all ingredients and whisk using an electric hand mixer until stiff peak.
2. Transfer whipped cream into piping bag fitted with a narrow specialty tip.
3. Set the whipped cream in the fridge until ready to use.

Serving the cupcakes

1. Once the cakes have cooled completely, pipe the cream frosting into the cake by inserting the piping tip into the centre of the cake. Rotate the cupcake with your fingers as you pipe the cream to ensure that the cream frosting are distributed inside the cake.
2. Chill the cream-filled cupcakes in the fridge for at least one hour (optional).
3. Dust with powdered sugar before serving.

The Dream Baker's Experiment

1. I used large eggs weighing approximately 57 grams (with shell on). The total egg yolks and egg whites used in my above recipe were approximately 48 grams and 93 grams respectively.
2. I used white granulated sugar in my recipe, and substituted corn oil with canola oil, and full cream milk with 2% reduced fat milk instead.
3. I used mini cupcake liners and filled each with approximately 30 grams of batter.
4. I baked my cupcakes in the second lowest rack of the oven for a whole 18 minutes.

These are dangerously addictive! ^_^

Dare to dream.

The Dream Baker