DURIAN HOKKAIDO CHIFFON CUPCAKES ...

DURIAN HOKKAIDO CHIFFON CUPCAKES

adapted from :    anncoojournal.com

makes :    8-10 pcs

Ingredients :

3  large  egg yolks

30  gm  light brown sugar

35  gm  corn oil

65  gm  milk

1  tbsp.  durian puree  (puree, blend fine from durian flesh)

70  gm  plain flour

3  large  egg whites

25 gm  caster sugar

Durian Filling :

100  gm  durian  (puree)

80  gm  Non-Dairy Whipping Cream

Methods :

1.  Preheat oven to 165'C.  Arrange 8-10 paper square cupcake liners on baking tray.

2.  Use hand whisk to whisk the durian puree, egg yolks and brown sugar till pale in colour.  Add in corn oil and milk, mix well.

3.  Sift in flour in 2 batches, stir to combine.

4.  With an electric mixer, whisk egg whites until foamy, gradually add caster sugar and continue beating till soft peaks form.

5.  Take 1/3 of egg white and mix into egg yolk batter with a spatula.  Fold in balance  egg white till well combined.

6.  Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes.  Leave cake to cool down completely before adding in the durian filling.

7.  Whisk Non-Dairy Whipping Cream to stiff peaks form and fold in durian puree, fold well with a spatula.

8.  Spoon durian filling mixture into piping bag and pipe into center of the cake.  Chill cakes in refrigerator for at least 2 hours.  Then dust with some icing sugar or snow powder before serving.