Here is a simple delight- soft chiffon cakes topped with sweet whipped cream. You will love these Hokkaido Cupcakes as little heavenly treats!
(The recipe is updated with improved recipe on May 5, 2023, originally published November 2020)
Little cakes are such fun treats to have at home. They are especially a hit with little kids. These Hokkaido Cupcakes are, in essence, chiffon cakes.
They are soft, airy and moist, baked in little cupcake liners to serve a single person. What makes them so special is the whipped cream filling.
Hokkaido Cupcakes: Fun and Simple Celebration Treats.
- Hokkaido cupcakes are deliciously filled with whipped cream in the centers and then topped with more whipped cream as frosting.
- These are perfect for birthday parties, christening and other kid-centered occasions. However, they are so simple and just appropriately sweet that even adults will love them.
- They are a great addition to the dessert table as they are handy and fun to eat.
How to Make Hokkaido Cupcakes?
Preheat oven to 325 F. In a large mixing bowl, beat together yolks and 1/4 cup of the sugar until the mixture is slightly frothy. Stir in water, oil and vanilla extract.
In a bowl, whisk together flour, salt and baking powder. Gradually sift the dry ingredients mixture over the yolk batter. Beat in the flour mixture after each addition, until the batter is smooth and lump-free.
In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add 1/4 cup of sugar gradually while the mixer runs, until the egg whites form stiff peaks.
Gradually fold the beaten egg whites into the yolk batter until the batter is uniform in color and streak-free.
Pour the batter into paper cupcake liners until they are 2/3 full. Bake at 325 F for 15 minutes, or until the cupcakes is slightly domed and a toothpick inserted at the center of a cupcake comes out clean. Let them cool completely on a wire rack.
Make the Whipped Cream Filling
- In the bowl of a stand mixer, beat together whipping cream, vanilla and icing sugar on medium-high speed until fluffy and thick. Transfer icing on a piping bag fitted with a piping tip.
- To fill the cupcakes, insert the piping tip right through the center of a cupcake. Pipe the whipping cream inside, stopping when the cream burst through the top slightly. Pipe some cream on top to decorate.
Tips and Pointers
- This recipe will yield about 9-12 cupcakes depending on the size of your paper molds. I recommend using cardboard liners because they are sturdy and allows the cupcakes to stand on their own.
- These ones (affiliate link) I got from Amazon are labeled regular sized. These liners tend to be deeper than the regular paper liners so they hold more batter. If you use regular paper liners, you can produce 10-12 cupcakes.
Storage
Store leftover cupcakes in a container with a lid and keep them in the fridge for up to 2 days.
More Baked Goods For You:
- The Softest Mamon
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Vanilla Chiffon Cake
- Vanilla Swiss Roll
- Banana Bread Cupcakes with Streusel Topping
Hokkaido Cupcakes
Here is a simple delight- soft chiffon cakes topped with sweet whipped cream. You will love these Hokkaido Cupcakes as little heavenly treats!
Ingredients
- 4 egg yolks (from large eggs)
- ¼ cup sugar
- ¼ cup water
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 1 cup cake flour
- 1/8 tsp salt
- 1 and 1/2 tbsp baking powder
- 4 egg whites ( from large eggs)
- 1/4 tsp cream of tartar
- ¼ cup sugar
For the Filling
- 1 and 1/2 cup whipping cream
- 1/3 cup icing sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 325 F. In a large mixing bowl, beat together yolks and 1/4 cup of the sugar until the mixture is slightly frothy. Stir in water, oil and vanilla extract.
- In another bowl, whisk together flour, salt and baking powder. Gradually sift dry ingredients mixture into the yolk batter, beating after each addition, until the batter is smooth and lump-free.
- In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add 1/4 cup of sugar gradually while the mixer runs, until the egg whites form stiff peaks. Gradually fold the beaten egg whites into the yolk batter until the mixture is uniform and streak-free.
- Pour the batter into paper cupcake liners until they are 2/3 full. Bake at 325 F for 15 minutes, or until a toothpick inserted at the center of the cupcake comes out clean. The cakes will dome slightly. Let them cool completely on a wire rack.
- In the bowl of a stand mixer, beat together whipping cream and icing sugar on medium-high speed until fluffy and thick. Transfer icing on a piping bag fitted with a piping tip.
- To fill the cupcakes, insert the piping tip right through the center of a cupcake. Pipe the whipping cream inside, stopping when the cream burst through the top slightly. Pipe some cream on top as decoration.
The Whipped Cream Icing
- In a bowl of a stand mixer, beat the whipping cream, icing sugar and vanilla until stiff peaks form. Use immediately or refrigerate until you are ready to use it.
Notes
- This recipe will yield 9-12 cupcakes, depending on the cupcake mold you use. I used regular sized cardboard liners and they are slightly deeper than the regular paper cupcake liners. If you use the regular paper liners, you can yield about 12.
- Cardboard cupcake liners are convenient to use because they stand on their own which makes filling the cupcakes easier.
- To store leftovers, place them on a large container with a lid and refrigerate for up to 2 days.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 87mgSodium: 130mgCarbohydrates: 25gFiber: 0gSugar: 14gProtein: 4g
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