Hokkaido Chiffon Cupcakes is popular in the foodie blogosphere for its soft light texture and a creamy filling inside. Besides whipped cream, many flavours have been created and durian is one of them. Since I still have a tub of durian in the freezer, I made these small cakes over the weekend. These cakes are full of durian fragrance for besides the durian filling, I added a tablespoon of durian puree into the batter. They can be done easily within an hour minus chilling. Definitely a welcome treat for durian lovers.
Durian Hokkaido Chiffon Cupcakes
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 8
Ingredients
- 3 large eggs
- 30 grams light brown sugar
- 35 grams corn oil
- 65 grams milk
- 1 tablespoon durian (puree, blend fine from durian flesh)
- 70 grams plain flour
- 3 egg whites
- 25 grams caster sugar
Durian filling - 100 grams durian (puree)
- 80 grams whipping cream (non-dairy, fresh whipping cream)
Instructions
- Preheat oven to 165 deg C. Arrange 8 paper square cupcake liners on baking tray.
- Use hand whisk to whisk the durian puree, egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
- Sift in flour in 2 batches, stir to combine.
- With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
- Take ⅓ of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
- Scoop batter into paper liners to about ¾ full and bake for about 20-25 minutes. Leave cake to cool down completely before adding in the durian filling.
- Whisk non-dairy whipping cream to stiff peak form and fold in durian puree, fold well with a rubber spatula.
- Spoon durian filling mixture into piping bag and pipe into the center of the cake. Chill cakes in refrigerator for at least 2 hours. Then dust with some icing sugar or snow powder before serving.
3.5.3226
- 榴莲北海道戚风杯子蛋糕
- 材料：
- 3个 蛋黄 （用大鸡蛋）
- 30克 赤砂糖
- 35克 玉米油
- 65克 牛奶
- 1汤匙 榴莲泥 （榴莲肉打成泥）
- 70克 普通面粉
- 3个 蛋白
- 25克 细砂糖
馅料：
- 100克 榴莲泥
- 80克 植物性奶油
- 做法：
- 预热烤箱至165度。准备8个方纸杯在烤盘上。
- 用手动打蛋器将榴莲泥，蛋黄及赤砂糖搅打至泛白。加入玉米油和牛奶，拌匀即可。
- 面粉分两次筛入蛋糊里，搅拌均匀。
- 用电动打蛋器把蛋白打至气泡，慢慢倒入细糖，打至湿性发泡的状态。
- 将1/3蛋白霜倒入蛋黄面糊里，用刮刀翻拌均匀。把剩余的蛋白霜倒入，再翻拌均匀即可。
- 把面糊倒入纸杯里至3/4满。送进预热烤箱，烤约20-25分钟。蛋糕完全待凉后才挤入榴莲馅。
- 打发植物性奶油至硬性发泡的状态，加入榴莲泥，拌匀即可。
- 榴莲馅倒入挤花袋，从中间蛋糕内部，挤入馅料。挤到蛋糕表面微微的鼓起即可。然后收进冰箱冷藏最少2个小时。最后撒上适量的糖粉或防潮糖霜便可享用。
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This post is link to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted by Jess from Bakericious
Also linking to Bake-Along #84 : Theme – Hokkaido Chiffon Cupcakes
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