After coming back at night 10pm, I wanted to prepare some cupcakes for Hub's breakfast tomorrow, and it took me about less than 1 hour in the kitchen from the start to finish! But even by the time I finished it was about 11pm!I was trying to venture into Chiffon Cake but I don't really want to get a chiffon pan, so I was searching for Chiffon cupcakes instead and found this recipe! It looks so heavenly good and pretty with the white icing, so I have to give it a try especially when the ingredient list is very simple! I had used the recipe from Nasilemaklover.
The chiffon cake is puffing up so well but be forewarned, they will shrink wrinkly while cooling!
Chiffon cupcakes before shrinking!
I didn't prepare the custard cream fillings, I was lazy, and just gotten Whip cream in a bottle and I had disguised the shrinkage with icing. Looks so 梦幻 right ...
I took about 1 hour in the kitchen to prepare and Hubs took 5 minute to finish 50% of the cupcakes!
He ate 3 at one go and added MORE WHIP CREAM!
It is such a compliment when Hubs finished so many of the cupcakes at one go!
Hokkaido Chiffon cupcakes
(Makes about 6 Texas Muffin size)
50g egg yolks (3 eggs)
1/8 tsp of salt
20g corn oil
25g self-raising flour
105g egg whites (3 eggs)
1/8 tsp cream of tartar
45g castor sugar
Custard cream filling:
30g non-dairy whipped fresh cream
1tsp custard powder
* just mix these together
1. Whisk egg yolk with salt. Add in oil and milk and mix well.
2. Sift flour
and baking powderinto the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Bake at pre-heated oven at 160c for 20mins. Leave cool.
7. Make a small hole at the middle, pump the custard cream into the chiffon.
8. You can either chill before serving or have it straight after filling in the cream.