Here are my really soft and fluffy oreo cookies chiffon cupcakes topped with Baymax's face!
A closer look at the awesome texture of the oreo cupcake...
A closer look at the fondant replacement for cupcake decorations using chiffon layer cakes...
Reduced-egg yolk recipe was used for the white layer and charcoal was used to colour the black layer cake. Both layers are vanilla flavoured.
Some of the good stuff that went into the cakes include Hokkaido milk...
...and a good brand of vanilla bean paste for better flavour.
Recipe for oreo cookies chiffon cake is adapted from Mandy's baking journey. I used high quality ingredients to make sure that it's really yummy, used a lower flour:liquid ratio and steam baking to make the cake softer and more moist.
Ingredients (makes about thirty-two 44x35mm cupcakes:
6 egg yolks
30g caster sugar
84g canola/vegetable oil
84g milk (I used Hokkaido milk)
1 tsp vanilla bean paste (or vanilla extract)
120g cake flour
1 tsp baking powder
Pinches of salt
5 oreo cookies coarsely crushed, discard filling (went into my kids' tummies :p as reward for helping me to crush cookies. You may add one more cookie if you like.)
8 egg whites*
80g caster sugar
1/2 tsp cream of tartar
* I divided the meringue ingredients into two as I baked the cupcakes in two rounds.
1. Prepare a baking tray of water at the base of the oven (Optional. Baking time will be shorter by about 5 minutes without steam). Set oven rack to second lowest position. Preheat oven to 140°C. I used an oven thermometer. The dial setting was at 180°C but actual temperature reads 140°C due to the steam.
2. Prepare the egg yolk batter. Beat egg yolks and sugar until pale and thick. Gradually add oil and whisk until well combined. Gradually add in milk and vanilla bean paste/extract and mix well. Gradually whisk in sifted flour, salt and baking powder until no trace of flour is seen. Add crushed oreos and fold in using the whisk.
2. Prepare meringue. Beat egg whites in a clean metal bowl until foamy. Add cream of tartar and beat until stiff peaks form, gradually adding sugar while beating.
3. Fold the meringue into the egg yolk batter in 3 additions quickly but gently.
4. Fill the cupcake cases until almost full. Tap the tray of cupcakes on the table.
5. Bake 140°C for 25-28 minutes or until skewer comes out clean.
Freshly baked and cooled.
All packed! I made 29 of these.
I made some extra cupcakes for my kids to enjoy and share with friends and grandma :). They all loved it! Even my elder kid who is not a fan of cakes was happy to have more than one helping :).