Hokkaido Cupcakes II



I do not mind the cuppies cracking as it will be covered up with frosting

Cooked dough method:

(Recipe for 7 square cupcakes liners)
1 egg
3 egg yolks
1 tsp vanilla extract
35g corn oil
60g cake flour or superfine flour
50g fresh whole milk
3 egg whites
60g caster sugar


Filling batter up to 95% full ensure that the cupcakes shrink to the right height when cooled


1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Heat oil in a saucepan until about 70 Deg, then add all the sifted flour and cook through. Transfer to a mixing bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until smooth. Add milk and mix again. Strain batter at this stage if you still see lumps.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add sugar and beat to firm glossy peaks.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared paper liners right up to 95% full and tapping gently to level, and bake on 2nd level for 20 minutes at 160C then reduced to 150C for another 10-20 minutes or until golden brown.
6. Remove baked cupcakes from oven and tap each cupcakes on the table to release hot steam. I was told this could minimize shrinkage.
Cool completely before piping in filling and deocrate.



  1. Rafika dewi said

    Hai sis jeannie , your blog is so inspire me . Oh ya can i put parmesan cheese on hokaiddo cup cakes batter?thank you so much


    • jeannietay said

      If you don’t plan on frosting it, why not?


  2. Chris said

    Hi Jeannie, for step 3, add egg mixture to the cooked dough, will the cooked dough cook the eggs? Also for step 3, how long must i cook flour?



    • jeannietay said

      You just need to mix it into a dough. Add the milk or liquid first to temper then add the yolks.


      • Chris said

        Hi Jeannie, thank you for your reply. Sorry, 1 more question. To get the meringue, do i have to put cream of tartar? Can i substitute cake flour with Hong Kong/ TOP flour?


      • jeannietay said

        Cake flour = superfine = pastry flour. Not sure about Hong kong or top flour because sometimes Top flour refers to Bread Flour here. You can add cream of tartar to meringue, about 1/4 tsp


RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: