Here is a simple delight- soft chiffon cakes topped with sweet whipped cream. You will love these Hokkaido Cupcakes as little heavenly treats!
Little cakes are such fun treats to have at home. They are especially a hit with the little hands of my girls. These Hokkaido Cupcakes are, in essence, chiffon cakes. They are soft, airy and moist and baked in little cupcake liners to serve a single person. What makes them so special is the whipped cream filling.
Hokkaido cupcakes are deliciously filled with whipped cream and if you have extra, you can pipe some more on top of them.
How to Make Hokkaido Cupcakes?
- Preheat oven to 350 F. In a large mixing bowl, beat together yolks and 1/2 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. Add this dry ingredients mixture into the yolk batter and beat 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 350 F for 18-20 minutes, or until a toothpick inserted at the center of the 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 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. These cupcakes tend to harden when refrigerated so they are best eaten a day or two after baking.
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)
- 3/4 cup sugar
- 1/3 cup water
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 and 1/2 tbsp baking powder
- 4 egg whites ( from large eggs)
- 1/4 tsp cream of tartar
For the Filling
- 1 and 1/2 cup whipping cream
- 5 tbsp icing sugar
Instructions
- Preheat oven to 350 F. In a large mixing bowl, beat together yolks and 1/2 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. Add this dry ingredients mixture into the yolk batter and beat 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 350 F for 18-20 minutes, or until a toothpick inserted at the center of the cupcake comes out clean. 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.
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 10-12.
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.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving:Calories: 265Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 97mgSodium: 243mgCarbohydrates: 33gFiber: 0gSugar: 22gProtein: 5g
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