Durian Hokkaido Chiffon Cupcakes
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Cook time: 
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Serves: makes 8
  • 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 sugarDurian filling
  • 100 grams durian (puree)
  • 80 grams whipping cream (non-dairy, fresh whipping cream)
  1. Preheat oven to 165 deg C. Arrange 8 paper square cupcake liners on baking tray.
  2. Use hand whisk to whisk the durian puree, egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
  3. Sift in flour in 2 batches, stir to combine.
  4. With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
  5. Take ⅓ of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
  6. 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.
  7. Whisk non-dairy whipping cream to stiff peak form and fold in durian puree, fold well with a rubber spatula.
  8. 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.
Recipe by Anncoo Journal at https://www.anncoojournal.com/durian-hokkaido-chiffon-cupcakes/