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!
HOKKAIDO CHIFFON CUPCAKES
Recipe from Sonia's
Chiffon
cake
3 egg
yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
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.
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
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.
