Hokkaido Chiffon Cupcakes 北海道戚风杯蛋糕
I’ve seen many bakers made this popular Hokkaido Chiffon Cupcakes around the blogospheres and on Facebook but I’ve yet to try it at least once. So happened that Fion asked me to join her Best Recipe for Everyone in December and the theme is My Little Cupcakes. I gladly agree to bake this Hokkaido Chiffon Cupcakes and as requested, I’m putting up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews. The method of making this soft and light Hokkaido Chiffon cupcake is exactly the same as an ordinary chiffon cake. Then you’ll have to pipe some custard cream into the center of the cake, chill it and then serve. I didn’t make the custard cream as I didn’t have anymore dairy whipping in my fridge. Instead I replaced it with non-dairy whipping cream and mixed in 2 tablespoons of yuzu jam. The end result was equally good. The cream had the citrusy of the yuzu jam and yuzu peels. Very refreshing indeed and as the cake was chilled, it was just absolutely yummy!
Hokkaido Chiffon Cupcakes 北海道戚风杯蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 9 cupcakes
Ingredients
- 3 Egg yolks (I used large egg)
- 25g Sugar (2 tbsp)
- 35g Corn oil (5 tbsp)
- 60g Milk (1/3 cup)
- ½ tsp Vanilla extract
- 70g Cake flour (3/4 cup), I used plain flour
- 3 Egg whites
- 25g Sugar (2 tbsp)
Filling - 60g Non-dairy whipping cream (7 tbsp)
- 2 tbsp Yuzu jam
- Icing sugar for dusting
Instructions
- Preheat oven to 170 deg C. Arrange 9 paper square cupcake liners on baking tray.
- Use hand whisk to whisk the 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 at the middle rack of the oven. Leave cake to cool down completely before adding in the cream.
- Whisk non-dairy whipping cream to soft peak form and fold in 2 tbsp yuzu jam, fold with a rubber spatula.
- Spoon yuzu cream mixture into piping bag and pipe into the center of the cake. Dust with some icing sugar and decorate with some yuzu peels on top.
- 北海道戚风杯蛋糕
- 材料：
- 3个 蛋黄 （用大粒鸡蛋）
- 25克 细糖
- 35克 玉米油
- 60克 牛奶
- 1/2茶匙 香草精
- 70克 低筋面粉
- 3个 蛋白
- 25克 细糖
- 馅料
- 60克 植物性奶油
- 2汤匙 柚子茶果酱
- 做法：
- 预热烤箱至170度。 准备9个方纸杯在烤盘上。
- 用手打蛋器将蛋黄及糖搅打至白。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起泡，慢慢倒入细糖，打至湿性发泡的状态。
- 把1/3蛋白霜倒入蛋黄面糊里，用橡皮刮刀翻拌均匀。把剩余的蛋白霜倒入，翻拌均匀即可。
- 把面糊倒入纸杯至3/4满。送进以预热烤箱，放在中层烤约20-25分钟。蛋糕完全冷却后吃挤入打发好的奶油。
- 打发植物性奶油至湿性发泡的状态，加入柚子茶果酱，拌匀即可。
- 用小圆孔的裱花嘴从中间插入蛋糕内部，在内部挤入奶油馅。挤到蛋糕表面微微鼓起即可。把蛋糕送入冰箱冷藏。最后在蛋糕上撒一些糖粉即可食用。
今天可以看到好多不同的款式的 hokkaido chiffon 登场。哈哈哈 。。。。。。 ann ann 家的好美丽。好清新的feel。
very refreshing and yummy, LIKE~ ^o^
They are gorgeous, Ann. Love that yuzu jam!
今天可以看到好多不同的款式的 hokkaido chiffon 登场。哈哈哈 。。。。。。
ann ann 家的好美丽。好清新的feel。
Hi Ann,Yours are with Yuzu filling, I love it!It's is so much fun to bake the same type of cake together!mui
Ann, I must bake some too!
Love yuzu and am sure it tastes lovely!
Ann, 你的蛋糕和纸杯都好好看哦!
you cupcakes look so pretty and yummy. I really like to try it out.
Where you get the pretty cupcakes liner ?
Hi Esther, The cupcake liners were bought from Taobao.
Ann , love the yuzu jam in your pretty cupcakes ! Gonna hunt for that in the supermarket 😀
Hi, how many cupcakes will this recipe make? Thank you for the lovely recipe! 🙂
Makes 9 in this recipe.
HiThanks for your recipe. I checked the website conversion table. 1 tablespoon = 15 gram but yours is 25 gram = 2 tablespoon. Do you use normal tablespoon or the baking measuring tablespoon?Cheers
Hi, I used baking measuring tablespoon to measure the sugar and weighed it.
These chiffon cupcakes look stunning!
Ann,好特别的馅料,酸酸甜甜的味道一定很好吃,交换一个,嘻嘻嘻~
早安,Ann,好饱满的北海道杯子蛋糕, 喜欢,开心。喜欢你美美的蛋糕;开心我们有缘共约在今天。祝福你 ; 圣诞月快乐!
i love how urs baked up with a nice uniform crack. yuzu jam in the cream.. why didnt i think of that
aw dear These are absolutely beautiful!!!
My cupcakes always end up its sides shrinking away from the paper cup . Is there any reasons for the shrinking ?
Hi Ayashi, My cupcakes also shrunk a little. To prevent too much shrinking, you can bang or knock the cupcakes on table top to release the hot air once they are out of the oven.
Ann,谢谢妳百忙中也愿意与我赴这场北海道之约
这蛋糕真的很软,而且馅料加了柚子,肯定好好吃哦
So cute and pretty, and I like the idea of using the Yuzu jam. Nice clicks, so cool!
Ann的杯子蛋糕馅一定很香很好吃的。。。O(∩_∩)O
I don't know how you manage to do that, but all sponge cakes you make look perfect 🙂
Ann, you also join in the bake it together fun! I like the yuzu filling, can imagine the fragrance taste 😀
Ann, 好喜欢你这些清晰的照片, 当然最喜欢的还是蛋糕咯!
My Friend catherine Wei Lun Oh sent me to your blog. Im so glad she did. I want to make these for parties! I will do a test batch to make sure I do them right. Thank you for easy instructions and showing the pictures!
Hi Jewel, Thank you for leaving your comment :)) Please feedback to me after your trial bake.
Pretty cupcakes! Do you know the difference between hokkaido chiffon and normal chiffon other then one is in cupcake form and the other is baked in a chiffon pan? Wondering if i could use my usual chiffon recipe for this format!
Hi Shan, From what I tried on this recipe, is really no different from the normal chiffon cake. Of course you can use this recipe in the chiffon tube pan.
Hi Teacher, I know you did not use a custard cream for this recipe, but can you provide the custard cream recipe with instructions please?
Hi Kitty, Sorry that I’ve not created the custard cream recipe yet. Anyway, please google for the custard cream recipe online.
The recipe works perfectly! I love it, I made 6 big muffins. Thanks for sharing
WOW! How I wish I can see your beautiful bakes 🙂
Hi Ann, your Hokkaido Chiffon Cupcake is so elegant looking … must be yummy-licious!
满满的内馅,好诱惑哦!!
Those are the prettiest little cupcakes, Ann. I'm sure they are as tasty as they look. You always make your cupcakes look so inviting:) Thank you so much for sharing, Ann…
It looks elegant! Yuzu filling is so special 🙂
The recipe works perfectly! I love it, I made 6 big muffins. Thanks for sharing
WOW! How I wish I can see your beautiful bakes 🙂
Hi Teacher, I know you did not use a custard cream for this recipe, but can you provide the custard cream recipe with instructions please?
Hi Kitty, Sorry that I’ve not created the custard cream recipe yet. Anyway, please google for the custard cream recipe online.
My cupcakes always end up its sides shrinking away from the paper cup . Is there any reasons for the shrinking ?
Hi Ayashi, My cupcakes also shrunk a little. To prevent too much shrinking, you can bang or knock the cupcakes on table top to release the hot air once they are out of the oven.
you cupcakes look so pretty and yummy. I really like to try it out.
Where you get the pretty cupcakes liner ?
Hi Esther, The cupcake liners were bought from Taobao.
Pretty cupcakes! Do you know the difference between hokkaido chiffon and normal chiffon other then one is in cupcake form and the other is baked in a chiffon pan? Wondering if i could use my usual chiffon recipe for this format!
Hi Shan, From what I tried on this recipe, is really no different from the normal chiffon cake. Of course you can use this recipe in the chiffon tube pan.
Hi
Thanks for your recipe. I checked the website conversion table. 1 tablespoon = 15 gram but yours is 25 gram = 2 tablespoon. Do you use normal tablespoon or the baking measuring tablespoon?
Cheers
Hi, I used baking measuring tablespoon to measure the sugar and weighed it.
My Friend catherine Wei Lun Oh sent me to your blog. Im so glad she did. I want to make these for parties! I will do a test batch to make sure I do them right. Thank you for easy instructions and showing the pictures!
Hi Jewel, Thank you for leaving your comment :)) Please feedback to me after your trial bake.
Hi, how many cupcakes will this recipe make?
Thank you for the lovely recipe! 🙂
Makes 9 in this recipe.
Those are the prettiest little cupcakes, Ann. I'm sure they are as tasty as they look. You always make your cupcakes look so inviting:) Thank you so much for sharing, Ann…
So cute and pretty, and I like the idea of using the Yuzu jam. Nice clicks, so cool!
very refreshing and yummy, LIKE~ ^o^
Hi Ann,
Yours are with Yuzu filling, I love it!
It's is so much fun to bake the same type of cake together!
mui
aw dear These are absolutely beautiful!!!
Ann的杯子蛋糕馅一定很香很好吃的。。。O(∩_∩)O
Ann， 好喜欢你这些清晰的照片， 当然最喜欢的还是蛋糕咯！
Ann , love the yuzu jam in your pretty cupcakes ! Gonna hunt for that in the supermarket 😀
今天可以看到好多不同的款式的 hokkaido chiffon 登场。哈哈哈 。。。。。。
ann ann 家的好美丽。好清新的feel。
满满的内馅，好诱惑哦！！