Have you ever tried the Hokkaido Chiffon Cupcakes from the Asian Bakery Stores? With the whipped cream on top, they are light as clouds, super silky, yet decadent. They come in different flavors these days, such as mango, green tea, & etc. The Hokkaido Chiffon Cupcakes are usually baked in these adorable square-shaped baking cups! Even though these cupcakes sell at over $3 USD each, it’s hard to resist sometimes. But now, you can affordably make them at home, with ease, using much better ingredients!
If you’re looking for a fun and cute recipe to share with your valentines, give this recipe a try and I’m sure he/she will be impressed! These cupcakes are the perfect dessert to end a romantic meal. In my case, these are my kids’ favorite after school snacks.
Did I mention that removing the wrapping cup is as much fun as eating one? Of course, you can be fancy and use a little spoon to enjoy these cupcakes as well. But I always like opening the paper cups and adore the cake a little before devouring one! I hope you enjoy today’s video tutorial and recipe. If you haven’t done so, please subscribe to my YouTube channel here. You’ll be the first to know when I have new video tutorials published.
Paper Baking Cups (Click here for similar product)
Vanilla Extract (Click here for more information)
Stand Mixer (Click here for more information)
Butter (Click here for more information)
Cooling Rack (Click here for more information)
Hokkaido Chiffon Cupcakes:
Makes 15 (3-ounce cupcakes)
Ingredients for the cupcakes:
6 large eggs, separated
3/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
3 ounce whole milk (use Hokkaido Milk if available)
3/4 cup cake flour
3/4 cup sugar, divided
1 teaspoon vanilla extract
powdered sugar for garnish
Ingredients for the strawberry cream:
1/2 pound strawberries, reserve 4 for garnish
1/4 cup powdered sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
To Prepare the Cupcakes:Preheat the oven to 340F. Separate the egg yolks and the egg whites.
In the stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt until soft peak forms. Pour in about half of the sugar in the egg whites and beat until stiff peaks, set aside.
In another bowl, beat egg yolks and the rest of the sugar until pale yellow. Then add heavy cream and vanilla extract, beat until well combined. Add melted butter and continue to beat mixture. Turn mixer to low speed and sift in cake flour until just combined, do not over mix.
With a rubber spatula, gently fold 1/3 of the meringue (egg white mixture) into the egg yolk mixture until well combined. Then, fold in the remaining meringue in 2 batches until batter is well incorporated.
Pour batter into paper cupcake molds about 3/4 full. Bake at 340F for 25 to 30 minutes on lower rack in the oven. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Transfer cakes onto a wire rack to cool completely.
To prepare the Strawberry cream:
Clean and hulled the strawberries. In a blender or small food processor, puree strawberries until smooth, set aside.
In the bowl of the stand mixer fitted with the whisk, beat heavy cream, powdered sugar and vanilla until frothy. Add strawberry puree and beat until stiff peak form.
To serve, transfer strawberry cream into a pastry bag fitted with a round tip. Generously pipe the strawberry cream onto the cupcakes and top with a quarter strawberry for garnish. Enjoy!