Hello guys, 2017 is almost coming to an end :) I am happy that I can finally go back to my hometown to visit my family and count down to 2018 together.
As a guy, I seldom bake or cook. However, my mum loves baking and she told me that she wanted to try to make Strawberry Hokkaido Chiffon cupcakes. I've decided to help her out since I'm at home and it would be a good time to have family bonding.
My mum got the recipe for the cupcakes from Sonia, a blogger that loves cooking and baking.
p.s. cupcake lovers, this recipe is for you!
I couldn't believe that we managed to bake these cute and small cupcakes just by a single attempt.
Below is the recipe for the Strawberry Hokkaido Chiffon cupcakes.
Recipe for the Chiffon cake
4 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
1/2 teaspoon of baking powder
4 egg whites
25g sugar
Recipe for the cream
60g dairy whipping cream
15g sugar
Icing sugar, for dusting
Method
- Pre-heat oven to 170C.
- Arrange paper liners on baking tray.
- Hand whisk egg yolk and sugar till pale in colour.
- Add in corn oil and milk, mix well.
- Sift in cake flour and baking powder, stir to combine.
- Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
- Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
- Fold in the balance egg white with a spatula till well combine.
- Scoop batter into pre-arranged paper liners to about 90% full.
- Bake for 20-25 mins at middle rack.
- Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
- Pipe cream into cupcake and dust with icing sugar. Decorate the cupcake with Strawberries. Refrigerate before consume.
These are some pictures taken after the completion of our cupcakes. Do enjoy!!
My mum came up with an idea to take pictures of the cupcakes and the plants to give it a feeling of being in a strawberry farm.
These cupcakes are also ideal as a gift for any occasion.
Happy baking !! :)