Hokkaido Cupcakes

Hokkaido Cupcake

Last weekend, hubby and I were walking around Thomson plaza while waiting for the kids to finish their classes. There was this temporary stall which was set up selling Hokkaido cupcakes. It looks so so nice.. but its a bit pricy from what i think.. so i resist the temptation of buying.... so what i done is to google to find... recipe....

Yeah found it.. and its so so nice and well presented.. this inspires me to make... hee..
happen that my son is having a field trip to the Science Centre.. he requested mummy to make for him to bring on the day of outing..

I made it for him.. after my work... it took me 3 hrs for the whole process.. 1st time making chiffon type of cake.. therefore a bit messy.. i believe the next time will better.. although it didnt look as good as the one from Nasi Lemak but i am very happy with what i have baked.  Its so so light ... yummy yummy :) Really a big thanks to her for sharing such a wonderful recipe.

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.