HOKKAIDO CHIFFON CUPCAKES

HOKKAIDO CHIFFON CUPCAKES

adapted from :    NasiLemakLover

yields :    9 cupcakes

Ingredients :

3  egg  yolks   (I used grade A egg)

20  gm  caster sugar

35  gm  corn oil

60  gm  fresh milk

70  gm  cake flour@superfine flour

3  egg  whites   (grade A)

25  gm  caster sugar

Filling :

60  gm  Dairy Whipping Cream

10  gm  caster sugar   (I used icing sugar)

1  tsp  Instant custard powder

Instructions :

1.   Pre-heat oven to 170'C.  Arrange paper liners on baking tray.  Set aside.

2.   Hand whisk, egg yolks and sugar (20 gm) till pale in colour.

3.   Add in corn oil and milk, mix well.

4.   Sift in cake flour, stir to combined.

5.   Beat egg whites until foamy, gradually add in sugar (25 gm) and continue to beat until soft peaks form.

6.   Take 1/3 of egg whites and use a hand whisk to mix into egg yolks batter.  Then fold in the balance egg whites with a spatula till well combine.  Scoop batter into pre-arranged paper liners to about 3/4 full.

7.   Bake for 20-25 minutes at middle rack.

8.   For the filling :   Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).  Add in instant custard powder, mix well.

9.   Pipe custard cream into cupcake and dust with icing sugar.  Refrigerate before consume.

Enjoy !