Kitchen Corner

November 24, 2013

Hokkaido Cupcakes


l think l have been very outdated these years as you might already heard about this hokkaido cupcakes a long time ago or you might have even bake them for many times but I am just started getting into the channel. I read a lot of hokkaido cupcakes from YouTube, facebook and other baking buddies websites and wonder what so special about it until I give it a try lately.  


Finally I understand why people get addicted to bake it again and again. The softness and lightness of this little dessert is absolutely fit the Asian taste buds. I went through few attempts and the texture getting better and better.  Thanks for those who generously share the recipes and experience at facebook and youtube to guide me to every successful attempt. Really appreciate!


Here is the recipe from a blogger Kitchen Tigress. However, I used plain flour instead of cake flour and the outcome is equally good to me. I also did not follow the baking time and temperarure as I feel that these little hokkaido babies need a gently and slowly temperature to grow in the oven. So I followed another baking buddy from a facebook who recommend me to bake the cupcakes in low temperature and longer time. It seems to be quite troublesome to keep adjusting the oven temperature within 45 minutes from 100C to 150C, but I must tell you it worth the effort.



Ingredients
45g egg yolks
20g caster sugar
35g vegetable oil
45g full cream milk
60g plain flour

135g egg whites
40g caster sugar

200g whipping cream
Some fresh fruits or strastrawberry
Some icing sugar


  • Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.
  • In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 
  • Fold in the egg white mixture to the egg yolk mixture in three batches until well mix.
  • Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. 
  • Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. 
  • Bring out the cupcakes from the oven to cool down while preparing the cream.
  • Whisk the whipping cream with a tablespoon caster sugar until stiff peak.
  • Once the cupcakes completly cool down, pipe the whipped cream into the cupcakes and decorate it with fresh fruits. Dust some icing sugar if you like it to look prettier.
  • Best serve cold.


4 comments:

joceline lyn said...

Like your cup cake! very nice ~

Anonymous said...

Hi Grace,

Do you have to make a cut on the cupcake before pipping the whipped cream into it?

Pls adv.

Thanks

Regards
Evelyn

Kitchen Corner said...

Hi Evelyn,
No, you don't need to cut a hole for piping the cream.

Anonymous said...

Hi Grace,

May I ask which brand and model of oven are you using? All the cakes that you had baked look perfect. ^^