Aspiring Bakers #13: Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes
Recipe shared by Mindi

Ingredients

Cupcakes:

2 cups	Cake flour
1 tbsp	Baking powder
½ tsp	Salt

5	Egg yolks
1 cup	Milk
½ cup	Vegetable oil
½ tsp	Vanilla extract

8	Egg whites
½ tsp	Cream of tartar
1 cup	Sugar

Whipped Cream Fillings:

2 cups	Whipping cream
¼ cup	Sugar
½ tsp	Vanilla extract

Method

Cupcakes:
1. Preheat oven at 200°C. Sift the cake flour together with baking powder and salt. Set aside.
2. In a mixing bowl, beat the egg yolks with milk, oil, and vanilla extract until well cooperated.
3. Add the dry ingredients into the egg yolk mixture, and beat until the batter is smooth. Set aside.
4. In another clean bowl, beat the egg whites until frothy. Add in cream of tartar and beat until soft peaks. Add in sugar gradually and beat till still peaks.
5. Fold the egg whites into the cake batter in 3 parts.
6. Spoon into cupcake cups evenly. Tap them on a flat surface a few times to break the large air bubbles in the batter.
7. Bake at 180°C (170°C works best for my cupcakes) for about 20 minutes or test with skewer.
8. Remove from oven and leave them to cool on racks straight up.

Whipped Cream:
1. Measure the whipping cream, sugar, and vanilla into the mixing bowl. Mix on high speed until soft peaks.
2. Fit the piping bag with a narrow tip, and fill it with the whipped cream. Pipe the cream into center of the cupcakes after they are completely cooled. Dust with powdered sugar (optional).

I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min’s Blog. Join in the fun! Info can be found here.