Hokkaido cupcake. Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious! (Love light airy desserts? Either way, this concept was beautifully created in Singapore/Malaysia and became really popular ever since.
Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle. I gladly agree to bake this Hokkaido Chiffon Cupcakes and as requested, I'm putting up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews. You can have Hokkaido cupcake using 2 ingredients and 1 steps. Here is how you cook that.
Ingredients of Hokkaido cupcake
- You need of Part A: 3 Egg white.
- You need of Part A: 20g Castor Sugar.
The method of making this soft and light Hokkaido Chiffon cupcake is exactly the same as an ordinary chiffon cake. The cupcakes will puff during baking then shrink slightly as it cools. Let the cupcakes cool completely on a wire rack. As usual, I Google "Hokkaido Cupcakes" for answers.
Hokkaido cupcake instructions
- Part A: Beat egg white with sugar.
It is supposed to be "light and cottony soft", so naturally I wanna have a go at it too :), especially since I like the texture of chiffon cakes very much. I did this cupcake before, but this time i replaced the non-dairy whipping cream to dairy whipping cream for the filling. I made the right choice, dairy whipping cream gave very milky taste and perfectly match with this light and soft chiffon. The oh-so-soft and fluffy cupcakes are filled with Madagascar vanilla seed custard cream. Combine egg yolks, vanilla extract and beat lightly.
