HOKKAIDO CHIFFON VANILLA CUPCAKES...

HOKKAIDO CHIFFON VANILLA CUPCAKES

adapted from :    jeannietay.wordpress.com

yields :    12 pcs...

Ingredients A :

60  gm  vegetable oil

80  gm  fresh milk

100  gm  plain flour  ~  sifted

5  egg  yolks  (I use grade A/large)

1  vanilla pod  ~  scrape out the beans  (I use vanilla essence)

Ingredients B :

5  egg  whites  (grade A/large)

90  gm  caster sugar

1/4  tsp  cream of tartar

Ingredients For Filling :

120  gm  Whipping Cream 'Dairy'

20  gm  icing sugar

1/2  tsp  vanilla essence

Directions :

1.  Mix corn oil and milk together in a medium bowl, add yolks and vanilla beans and whisk until well combined.

2.  Add the sifted flour, mix the mixture until smooth.

3.  Using a stand mixer, whisk the egg white until frothy before adding the cream of tartar and beat till fine foams.  Gradually add the sugar and continue to beat until firm peaks.

4.  Add 1/3 of meringue to the egg yolk batter.  Mix until well combined before adding another 1/3 portion.  Fold in the remaining meringue until even.

5.  Fill up to 90% of the cupcake liner.  Bake in preheated oven at 140'C for about 45-50 minutes or until golden brown.

6.  Knock the cupcake on table top a few times to prevent shrinking and set aside to cool completely before piping in the filling.  Decorate as desired and serve chilled.

7.  For the fillings :  Whisk whipping cream, icing sugar and vanilla essence until firm.  Spoon cream mixture into piping bag and pipe into the center of the cake.  Dust with icing sugar and drizzle with blueberry jam on top...