Hokkaido Cupcakes

 

Chiffon cake
3 egg yolks

20g castor sugar
35g corn oil
60ml full cream milk
70g cake flour
3 egg whites
25g castor sugar

1tsp cream of tartar

Filling
100g or about 150ml dairy whipping cream
20g icing sugar
1 tbsp instant custard powder
Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Using an electric hand mixer, whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar and cream of tartar, continue beating till soft peak form.
7. Take 1/3 of egg white and using a spatula, mix it into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack. Rest cool on wire rack.
11. Beat whipping cream with sugar till firm and stiff.

12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Decorate as per desire. Refrigerated before consume.

 

Notes:

I like to prepare the egg whites first and set aside while moving on to the egg yolk batter. I find this easier and quicker. 

As for the filling, you can just use thickening cream + icing sugar.