Tuesday 4 February 2014

Snow Mountain (雪山) Hokkaido Chiffon Cupcake

I fell in love with Hokkaido chiffon cupcakes the very first time I saw them. Being a fan of the gorgeous snow mountains in Japan, I thought how lovely would it be to have fresh cream oozing out of snow capped volcanoes!

I looked for the recipe which would make the most crumpled chiffon so that I could inject lots of fresh cream. I found the answer from Dreamersloft's blog which compared hokkaido chiffon cupcakes from 2 famous blogs, Nasi Lemak Lover vs Reirei of All That Matters. Reirei's recipe produced chiffon cupcakes that were much softer and more wrinkled. The following recipe is adapted from Reirei's recipe. I replaced the filling with orange cream as my family loves the light tangy taste of orange.

(Makes 9 cupcakes)
3 egg yolks
1/8 tsp salt
24g corn oil
24g milk
1/2 tsp vanilla extract
32g cake flour
1/8 tsp baking powder (sift together with cake flour)

3 egg whites
1/4 tsp cream of tartar
50g caster sugar

60g Redman whip topping
30g orange juice
Icing sugar, for dusting

1. Preheat oven to 170℃。
2. In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3. Fold in flour mixture and set aside.
4. In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5. Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6. Fill baking cases with about 30-32g of batter. Bake for 25 mins, then leave to cool.
7. Beat Redman whip topping with orange juice till firm and stiff (over a bowl of iced water).
8. Insert a chopstick to make a small hole in the cupcake.
9. Pipe the orange cream into cupcake from the bottom until cream gushes out from the top.
10. Dust with icing sugar and chill cake before serving.

I personally thought the end product was delicious! I loved the tangy sweet orange cream in every bite of the soft chiffon!


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