After finally tracking down the Hokkaido cupcake-style square paper cups last year, I decided to make use of them last weekend making proper Hokkaido cupcakes. I bought 40 of those firm square paper cups last year and since then have not seen anymore in the shop again, so I was feeling rather precious about them and was not going to just willy-nilly wasting them on any normal run-of-the-mill cupcake making sessions. Therefore they have been sitting pretty in my pantry since I bought them.
After making some cakes a few days ago, I have some egg yolks which I have to use up, and decided on Crème Diplomat and it was just the right filling for Hokkaido Chiffon Cupcakes. I tried another recipe using cake emulsifier and they were not too bad. The only problem was that the top of the cupcakes cracked a lot with deep craters, even though they were baked at a lower temperature. Maybe I should bake them on the lowest shelf rather than on the middle shelf which I always do. Maybe putting a tray above them could help as well preventing more direct hot air from circulating and hitting the top of the cupcakes?
Makes 15 small cupcakes
45g canola or corn oil
1 teaspoon vanilla extract
5 egg yolks
40g caster sugar
5g (1 teaspoon) ovalett special
85g cake flour
6 egg whites
1/8 teaspoon salt
80g caster sugar
1 quantity Crème Diplomat
1. Preheat oven to 150°C. Have ready 15 × 120ml-capacity firm square paper cups and arrange them on a baking tray. Sift flour three times and set aside.
2. Combine oil and butter in a small saucepan and melt the butter over low heat. Remove from heat and add the milk and vanilla; set aside.
3. Beat egg yolks, 40g sugar and ovalett special on high speed for about 3 minutes until pale and fluffy.
4. In two additions, add the melted butter and oil, milk and vanilla to the beaten egg yolk mixture; beat well after each addition.
5. In three to four additions, add the sifted flour to the egg yolk mixture; beat well after each addition making sure there are no lumps.
6. Beat egg whites and salt until small even bubbles formed. Add 80g sugar, one tablespoon at a time, and beat until soft peaks formed.
7. Fold 1/3 of the beaten egg whites to the egg yolk mixture. Repeat two more times until all the beaten egg whites are folded into the batter.
8. Transfer the batter to a large jug and pour the batter evenly into the paper cups to about 85% full.
9. Bake for about 30 minutes or until cooked when tested with a skewer.
Just out of the oven.
10. Transfer the cupcakes to a cooling rack and turn each cup on its side to cool.
Laying the cupcakes on their sides to cool – a new method of cooling for chiffon cupcakes I learnt recently.
11. When the cupcakes are cold, use the tube nozzle of the piping bag to poke a hole on each cupcake and pipe in the crème diplomat. Stop piping as soon as you see pastry cream oozing out from the hole. It is best to chill the filled cupcakes overnight before serving straight from the cup with a spoon.
The cold cupcakes ready for filling.
This is the piping nozzle for piping the filling into the cupcakes. It is traditionally used for piping jam into doughnuts.
Taste: Delicious soft light cupcake with a creamy and custardy centre
Consume: Best within a couple of days
Storage: Keep in airtight container in the refrigerator
Recipe Reference(s): -