Hokkaido Chiffon Vanilla Cupcakes – Bake Along #84

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I prepared some pastry cream but unfortunately, it was too runny so have to top with whipped cream!

Crap vanilla beans from one pod

Scrap vanilla beans from one pod

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Batter ready to transfer to cupcakes liners

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Bake on low heat so that it won’t crack too much

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Puffy up nicely…

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Cool completely on rack before applying the filling

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Time to enjoy!

Time to enjoy!

Hokkaido Chiffon Vanilla Cupcakes

A. Ingredients:
60g vegetable oil
80g milk
100g plain flour
5 egg yolks
1 vanilla pod, scrap out the beans

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp cream of tartar

Ingredients for filling:
120g whipping cream
20g icing sugar
1/2 tsp vanilla extract

Method:
1. Mix corn oil and milk together in a medium bowl, add yolks and vanilla beans and whisk until well combined.
2. Add the sift flour, mix the mixture until smooth.
3. Using a stand mixer, whisk the egg white until frothy before adding the cream of tartar and beat till fine foams. Gradually add the sugar and continue to beat until firm peak.
4. Add 1/3 of meringue to the egg yolk batter. Mix until well combined before adding another 1/3 portion. Fold in the remaining meringue until even.
5. Fill up to 90% of the cupcake liner. Bake in preheated oven at 140C for 45-50 mins or until golden brown.
6. Knock the cupcake on table top a few times to prevent shrinking and set aside to cool completely before piping in the filling. Decorate and serve chilled.

Bake Along Logo

This post is link to Bake Along #84, Hokkaido Chiffon Cupcakes host by
Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake For Happy Kids,

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21 Comments »

  1. Luvswesavory Karen said

    Hi Jeannie,
    I love the vanilla fragrance ^-^! Bookmarked it.

    Liked by 1 person

    • jeannietay said

      Thank you Karen, this cupcake is really soft and well received by all:)

      Like

  2. Hi Jeannie,

    Love your very vanilla Hokkaido chiffon cupcakes… You are very generous with the amount of vanilla that you added.

    Zoe

    Liked by 1 person

    • jeannietay said

      Only a pod, may as well put in all, lazy to keep back into the container:P

      Like

  3. Hi Jeannie,
    Soft, fluffy cupcakes! Looks so yummy! These HCC are so popular and I can understand why! Thanks for baking along with us!

    Like

  4. chloe said

    Hi Jeannie
    Your hcc looks so good. No cracks and no shrinkage. Wondering can use cakeflour instead of plainflour. Also with the low temperature baking doe as the top feel sticky upon cooling. Also how many cupcakes does this recipie yield. Thanks. Chloe

    Like

    • jeannietay said

      13 cupcakes fill 90% full. Not sticky at all because baked quite long. Cake flour can be use in place of plain flour.

      Like

  5. Doris Ang said

    Good morning Jeannie, appreciate n thanks for sharing your recipes, I am new to baking, after reading so much from FBFU, I am inspired to learn baking, btw where to buy the vanilla pod! Thanks again for your kindness!

    Like

    • jeannietay said

      Hi Doris,

      Can get from Cold Storage. I am in Malaysia and have seen it in their stores here so in Sg should have it too.

      Like

  6. lena said

    hi jeannie, those cupcakes look really puffy! actually myself not sure are hcc supposed to be puffy, shrunk or have cracks….both batches of mine have cracks and v baked them at 170c for 20mins…but i must say that the puffiness of your hcc looking very good! thx jeannie for sharing these with bake along!

    Liked by 1 person

  7. serene wong said

    Hi, Can I ask if they can be baked on baking trays or cupcakes paper moulds, if i do not have such hard type paper baking cups like yours?! thanks!!

    Like

    • jeannietay said

      no Serene, better to bake on hard paper liners.

      Like

  8. rowena chen said

    Hi Jeannie, I baked HCC n it turn out soft n fluffy. Had wanted to bake some similar to RT Pastry HCC? Ur baking is done at which tray in d oven? Mine was quite pale after baking. Dare not keep in d oven too long,fear too dry. Can share any advise?

    Liked by 1 person

    • jeannietay said

      You can bake on a level higher is top is pale.

      Like

  9. Rowena said

    Hi Jeannie, I tried this, it’s superb soft & fluffy. BTW, which tray did u baked to get such even in colour? Mine turn out a bit pale and dare not put too long, fear it will dry off. Can share ur tips?

    Like

    • jeannietay said

      Hi Rowena, I baked on the 2nd level of my 5 levels oven. You can try baking on a level higher if yours turned out too pale.

      Like

  10. Rowena said

    Sorry to trouble u again Jeannie. U have 2 types of Hokkaido cupcakes in your blog, which is more fluffy & soft, like the one sold at RT Pastry?

    Like

    • jeannietay said

      I have not tried those so I can’t really tell lol!

      Like

      • Rowena said

        Jeannie, out of ur 2 Hokkaido cupcakes, which is more soft & fluffy as one use oil and the other use butter.

        Like

      • jeannietay said

        Which one have you tried?
        Butter would be nicer of course if you like butter. But if you are going to fill it then go for oil based.

        Like

      • jeannietay said

        Use the oil one but use the butter method which is cooked dough method. Do not over heat the oil, just warm is good enough.

        Like

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