Month: November 2014

Hokkaido Chiffon Cupcakes

For Christmas 2013, my boyfriend and I took a trip to Japan — we had intentions of making it all the way north to Hokkaido, but weren’t able to fit into our itinerary. Regardless, in anticipation of the different cuisine up north, he found this lovely recipe called Hokkaido Chiffon Cupcakes, which actually have nothing to do with Hokkaido except maybe the creamy peaks of filling are reminiscent of the snowy mountains.

This recipe comes from Ochikeron’s YouTube channel — really no modifications of significance to note — maybe just eliminating the sugar in the final batch of whipped cream is all I would suggest. Some fresh berries would be a nice topping to the cream.

BATTER
3 egg yolks
20g sugar
40ml oil (grapeseed/canola/vegetable)
40ml milk
60g sifted cake flour

1. Mix yolks and sugar until white like mayo (~2 minutes with paddle attachment)
2. Add oil and milk and mix
3. Sift in cake flour, mix on low to just combine

MERINGUE FOR BATTER
3 egg whites
40g sugar

1. Mix whites and half of sugar until soft peaks
2. Add rest of sugar and mix until stiff peaks

COMBINE BATTER AND MERINGUE

1. Fold in meringue to batter gently
2. Fill into muffin tins – I used a 6 quantity popover pan, lined with parchment (ungreased)
3. Bake at 325F for 15 to 25 minutes, cool completely

 

Cupcakes in popover pan

Cupcakes in popover pan – baked

 While cupcakes are cooling, start making the custard cream filling.

CUSTARD
1 Tbsp cake flour
1 Tbsp corn starch
40g granulated sugar
200ml milk
2 egg yolks
15g butter
1/4 tsp vanilla extract

1. Mix cake flour, corn starch, and sugar in a bowl
2. Add milk and mix
3. Add egg yolks and mix
4. Strain into saucepan and add butter
5. Stir on low heat constantly until thickened
6. Add vanilla, cool completely

WHIPPED CREAM
100ml heavy whipping cream
1 Tbsp sugar (reduce or eliminate completely)

1. Whisk until stiff peaks form

COMBINE CUSTARD AND WHIPPED CREAM

1. Fold whipped cream into cooled/chilled custard
2. Put into a piping bag
3. Pipe custard cream into the cupcakes – I used a chopstick to poke a long hole into the cupcake because I wanted to make sure the cream made it far down into the cake considering the length of my pastry piping tip. Be generous with the filling, let the cupcake swell with filling.

hokkaido2
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