Hokkaido Chiffon Cupcakes

After hearing so many raves on the Hokkaido Chiffon Cupcakes, I decided to join in the craze since my sister had given me quite a large amount of Redman Non Dairy Whipping cream. For these cupcakes, I used the Atas milk, Hokkaido milk which can be bought from Taka basement. I want to see what is the difference in using this milk vs the normal ones. I had tried using the normal milk to make this cupcake after a week after baking this batch. Verdict: The cupcakes baked using the Hokkaido milk is more fragrant compared to the ones using the normal Meiji milk.

This recipe makes 9 cupcakes

Chiffon cake ingredients:

3 Egg yolks
20g Sugar
35g Corn oil
60g Milk
70g Cake flour

3 egg whites
25g sugar

Filling Ingredients:
60g Non dairy whipping cream
10g Sugar (omit if the non dairy cream is already sweet enough)
1tsp Instant custard powder

Sugar powder, for dusting

Method:
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with powder sugar. Refrigerated before consume.

Notes:
You can dust with icing sugar instead of powder sugar. However after the icing sugar has 
been refrigerate, it will melt when is out of the fridge.

Original Recipe from Nasi Lemak Lover: Hokkaido Chiffon Cupcakes