Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes

The Hokkaido Chiffon Cupcakes are the most fluffy and soft cakes filled with refreshing lemon custard whipping cream. They are absolutely delicious and delightful.

What are Hokkaido Chiffon Cupcakes?

Hokkaido Chiffon Cupcakes are basically chiffon cake but in small cups and filled with custard whipping cream. They are extremely soft, airy, and moist, taste slightly sweet with ice cream likely filling inside. The original cream filling is made from heavy cream, sugar, and vanilla paste; however, the lemon custard whipping cream makes more refreshing and delightful.

If you are a chiffon cakes lover, you’d better not miss this simple but delicious cupcake version. They are easy to make, and the soft and fluffy texture lasts for days.

What are the ingredients?

  • Batter
    • Egg Yolk
    • Corn Oil
    • Milk
    • All-purpose Flour
    • Egg White
    • Granulted Sugar
  • Custard Cream Filling

How to make the fluffy Hokkaido Chiffon Cupcakes?

  • Separate the egg yolks and egg white into two different bowls.
  • Combine milk and oil to the egg yolks, and whisk well.
  • Sift all-purpose flour into the same bowl, and mix well. Set it aside.
  • Beat the egg white with a stand mixer or whisk, and add lemon juice to it once the big bubbles form. Add 1/3 sugar to the egg white while beating it.
  • Add the rest of the sugar into the egg whites, and keep beating it until stiff peak forms.
  • Combine 1/3 meringue into the batter, and gently mix well with a spatula. Then, pour the batter into the rest of the meringue, and combine well. Don’t over mix the batter, or it will deflate the meringue.
  • Fill the batter into cupcake cups until 80% full, and place them on the baking pan.
  • Preheat oven to 305F, and bake the cake for 50 minutes.
  • Cool the cupcakes completely on the wire rack before filling the whipping cream.
  • The cakes rise high when they are freshly out of the oven; however, they will defalte a little bit when they cooled. It is absolutely noraml and won’t affect the soft and fluffy texture.

How do you enjoy them?

  • Enjoy the Hokkaido chiffon cupcakes after 1 hour chilling in the fridge for the best taste.
Hokkaido Chiffon Cupcakes

How to store?

  • Keep the Hokkaido chiffon cupcakes in an airtight container with the lid and refrigerate them for up to two days.

More airy cake dessert recipe you may interested

Pandan Chiffon Cake

Taiwanese Castella Cake

Pork Floss Roll Cake

Yield: 10

Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes

The Hokkaido Chiffon Cupcakes are the most fluffy and soft cakes filled with refreshing lemon custard whipping cream. They are absolutely delicious and delightful.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 4 Egg Whites 
  • 4 Egg Yolks 
  • 35g Corn Oil
  • 40g Milk 
  • 45g All-purpose Flour 
  • 40g White Granulated Sugar 
  • 5g Lemon Juice 

Custard Cream Filling

  • 100g Heavy Cream 
  • 50g Lemon Custard 

Instructions

  1. Preheat the oven to 305F.
  2. Separate the egg yolks and egg white into two different bowls.
  3. Combine milk and oil to the egg yolks, and whisk well. Sift all-purpose flour into the same bowl, and mix well. Set it aside.
  4. Beat the egg white with a stand mixer or whisk, and add lemon juice to it once the big bubbles form. Add 1/3 sugar to the egg white while beating it.
  5. Add the rest of the sugar into the egg whites, and keep beating it until stiff peak forms.
  6. Combine 1/3 meringue into the batter, and gently mix well with a spatula. Then, pour the batter into the rest of the meringue, and combine well. Don't over mix the batter, or it will deflate the meringue.
  7. Fill the batter into cupcake cups until 80% full, and place them on the baking pan.
  8. Bake the cake for 50 minutes.
  9. Cool the cupcakes completely on the wire rack before filling the whipping cream.


Custard Cream Filling

  1. Beat the heavy cream with sugar until soft peaks. Add the lemon custard into it, and whisk well. (Check the lemon custard recipe in the link).


Assembly

  1. Poke a small hole in the center of the chiffon cupcake.
  2. Transfer the custard whipping cream into a piping bag and filling into the cupcake.
  3. Dust the sugar powder over the cupcakes. Enjoy.


Nutrition Information:

Yield:

10

Amount Per Serving: Calories: 169Total Fat: 12.8gSaturated Fat: 5.8gCholesterol: 112mgSodium: 26mgCarbohydrates: 10.5gFiber: 0.1gSugar: 6.4gProtein: 3.5g
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