Nope, I have never been to Japan nor Hokkaido, not yet…….but will definitely make a "Wishlist" with this destination in it ;) So, the idea of baking these "Hokkaido Chiffon Cupcakes" came by when I was blog hopping as usual. I think I spend most of my spare time, if not baking……..will be reading cookbooks or blog hopping. Well, that's how I got all my recipes collection piling up :PAnyway, these Hokkaido Chiffon cupcakes can be quite discouraging when you first look at it in a picture or blog…….it sinked, shrinked and has a wrinkled surface……totally the opposite of a cupcake……..I meant a cupcake that hasn't been dressed also can easily 'sapu' (sweep) this title of a perfect cupcake………LOL
You must be wondering then 'why on earth do I still take the initiative to bake it', right?? Yeap, anything that I saw looks interesting always caught my attention and these Hokkaidos' Cuppies sure did when I saw them. I was thinking why do they have such a special name……..and why do they look like that?? I googled and typed in "What is Hokkaido Chiffon Cupcakes?" hoping that I will be able to find out the source of these cupcakes, if they really are from Hokkaido, Japan. Guess what? "There was no such search result"……hah! So, where and why are they named Hokkaido? Not Holland? Duh!
So, I thought since I can't get the background of these cupcakes origin, then the least I can do is bake and try to see what's so special about them. And so I did……….verdict is ……it's light and fluffily soft like cotton in texture, the taste is also very light , just like a Chiffon Cake :P The egg whites is whisk to medium stiff peak, and folded in to the batter……that is why it is so light and fluffy. I would say I will make this cupcakes again, although I still doesn't understand why they want to add Hokkaido into the name……..well, simply because I prefer something light and not so heavy, and for your information, I ate 5 cuppies without realizing it….hehehe
HOKKAIDO CHIFFON CUPCAKES
4 egg yolks
70gm castor sugar
2gm salt ( I used a pinch of salt)
Drops vanilla essence (I use ½ tsp of vanilla essence)
80ml milk (I used Low Fat Milk)
60ml Corn Oil (I used Canola Oil)
135gm plain flour
4gm baking powder (I used ½ tsp baking powder)
6 Egg whites
50gm castor sugar
- Preheat oven to 180 degree C.
- Arrange paper cups on baking tray.
- Hand whisk (A) until pale in colour. Add (B).
- Follow by (C). Whisk until combined.
- Sieve in (D). Stir until well mixed.
- Whisk egg whites until foamy, add sugar. Whisk until medium peak.
- Take 1/3 whites and fold in with yolk mixture.
- Follow by folding in the rest of the egg whites.
- Scoop batter into pre-arranged paper cups filling about ¾ full.
- Bake for 20-25 minutes.
Happy Hokkaido Chiffon Cupcakes baking!
The recipe was adapted from here.