Hokkaido Chiffon Cupcakes

Along with a savoury recipe, I should give a sweet one that comes from Hokkaido. These chiffon cupcakes are light, fluffy, filled with whipped cream, and not overwhelmingly sweet. These are probably the best cupcakes I’ve had. Here’s the recipe!

Light and Fluffy Hokkaido Chiffon Cupcakes

Ingredients

• 3 large eggs, whites separated from yolks, room temperature
• 45 grams granulated sugar, divided into 20 grams and 25 grams
• 35 ml canola oil
• 60 ml milk
• 70 grams cake flour, sifted

• 240 ml heavy cream, chilled
• 25 grams granulated sugar
• 1.25 ml vanilla extract

• Confectioner’s sugar for dusting

Instructions

1. Preheat oven to 325F.
2. In a large bowl, whisk 3 egg yolks and 20 grams sugar until significantly lighter in colour.
3. Add 35 ml canola oil and 60 ml milk and continue whisking until thoroughly incorporated.
4. Add 70 grams cake flour. Whisk until just combined. Set aside.
5. In the bowl of a stand mixer fitted with the whisk attachment, beat 3 egg whites until foamy. Gradually add 25 grams sugar until you reach stiff peaks.
6. Fold your egg whites into your egg yolks until just combined. Be careful not to overdo it so as not to deflate your egg whites.
7. Transfer your batter into cupcake cups (see notes) until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to turn light brown and crack. Set on a wire rack to cool completely (see notes).

1. Get a bowl and whisk and whisk all your ingredients until you reach stiff peaks.

1. Ensure your cupcakes have cooled down completely before filling them with whipped cream.
2. Transfer your cream into a piping bag fitted with your preferred tip. Insert tip in the middle of cupcake and gently press to fill the cakes (you will feel the cakes getting puffy).
3. Stop the minute you start to see the filling show on top. Dust with confectioner’s sugar.

Notes: