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Wednesday, 1 August 2012

Hokkaido chiffon cupcakes (北海道牛奶蛋糕)

These Hokkaido Chiffon Cupcakes, I know alot of food bloggers have been giving so much good praise for this little sweet cakes.  And yes, indeed it is so delicious and yummy.  And so, why I am so late delaying to bake such delicious cakes?

Well, I have been searching for this beautiful cup liners to bake this Hokkaido Chiffon Cupcakes but at my location there isn't any of this square liners.  So I have to wait maybe one day the bakery shop will stock up these beautiful square liners.  

One day, when I asked Sonia of NasiLemakLover to quote me for special roast pork skewer from her My Kedai Runcit (Shop), she has been so kind to send me the skewer plus some of this beautiful square cupcakes liners to me (about 20pcs) for FOC!!  I was so happy to receive this liners as I have been searching for so long!!  Thank you Sonia, so kind of you!

So the next day I try to bake but I do not know why the cupcakes collapsed so much and full of disappointment.  At least I did not use the liners to test bake the chiffon cakes or else I be more sad.

I have to wait for few weeks later to bake again or else my family is going to "freak" out to eat this Hokkaido Chiffon Cupcakes again.  Today, I present you Hokkaido Chiffon cupcakes, though not very good in looking again but still I give two thumbs up for this as the custard filling is so yummy!

Recipe from Sonia's

Chiffon cake
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into the liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Beautiful paper liners, isn't it?  When I finished the cakes, the paper liner have to be thrown away, such a pity........ so "sayang"

Oh dear, I forgot to dust icing sugar on top............

  I like the custard filling, so yummy!  Look at it, so cottony soft.

 Remember to hop over to Sonia's blog to view her beautiful bakes of this Hokkaido Chiffon Cupcakes.  Her is really so perfectly baked!  Thank you again, Sonia!

Sister S, are you able to find these type of square liners at AKL?  I bring some over to you if I am visiting next time.


  1. I remember Sonia's Hokkaido Chiffon Cupcakes. Yours look fantastic too (and I didn't even recognize that you forgot icing sugar on top! haha). I love chiffon cake and I can even eat this three times a week. ;-)

    1. Hi Nami
      Thank you for your sweet compliments! This Hokkaido Chiffon Cakes are so likeable by everyone!

  2. Actually i was thinking to ask you about the progress of your Hokkaido cupcakes since i did not see you post it, hehehe..Oh, this time you baked it so well, so what was your solution to the problem you faced earlier? maybe you could share with us..Thanks for your shout out by the way.

    1. Hello Sonia,
      Yes, finally I got to bake this! I stay put closely to the oven this time with my fingers cross :-). It raise up beautiful but it still collapsed a little after it cooled down. I think the first & second time I baked it must be underbaked and when I take out from the oven, it collapsed right down in the middle. Just like when you bake Chiffon Cake, you need to invert immediately. I will bake again this cupcakes to perfect it. I am still not that pleased of my today baked. (Yours really look so beautiful) But overall loves this especially the custard filling. Thanks Sonia

  3. Hi Mel,
    This is the first time I am here and thought I would share my 2 cents on the collapsing problem. Co-incidentally I blogged about the same thing a few days ago. It happened to me the last time and it was heartbreaking. Then like you, i inverted the cups when I tried another chiffon in cups recipe, it was much better. This time around I didn't invert, I sneak in some baking powder (again learning from chiffons) and I whack the egg white till stiff peak. And it did solve the shrinking problem for me :)

    1. Hi Lite Home Bake
      Thank you for your comments and your tips! In the first place, I was thinking of inverting the cupcakes too but I thought why others can do it and I can't. So I perseverance to try again. Maybe next time I try to sneak in some baking powder like you said and see how things goes. Thanks!!

  4. The square liners really are gorgeous! And the cupcakes? You nailed them, I would like some with my tea. Or just right out the oven, yum!!

    1. Hello Cathleen,
      If you do have time, do try this chiffon cakes and I bet you would loves them very much too!

  5. i also have tried Sonia family love it very much...they'll say like sell at store...hahaa....

  6. Can this be baked in bigger size instead of cupcake? Thinking of requesting my wife to make this for my b'day...

  7. Hi Chef & Sommelier
    Usually most people bake this Hokkaido Chiffon Cake in cupcakes but if you would I am sure you can do that but maybe try using the tube pan to bake it as a whole cake.

  8. Yours are so much prettier than mine! Motivate me to try again.

  9. Hi Mel, it look so yummy delicious and I like the filling. Beautiful cupcake liner too.

    Have a nice weekend.