As part of my sponge cakes baking journey, I stumbled across the Hokkaido cupcakes! They are actually sponge or chiffon cakes but softer in my opinion. After trying out a few Hokkaido cupcakes recipes, I reckon I prefer the recipe posted by Kitchen Tigress. However, I tend to add a bit more milk to get the cotton soft texture but this results in more wrinkles and sinking when cooled. Well, to me looks doesn't matter!
To be even more adventurous, I baked a blueberry version by modifying the recipe. This time, I opted out of the cream filling in the recipe so that it's less fattening and healthier. However, I think it could be better if there were more blueberries to give a punch. To be honest, adding blueberry cream filling would be quite nice.
Recipe:
(12 cupcakes)60g egg yolks
25g castor sugar
50g corn oil
80g milk
70g blueberry puree
Pinch of salt
90g cake flour
180g egg whites
55g castor sugar
1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.
2. Add corn oil and whisk to combine.
3. Add milk and stir to combine.
4. Add blueberry puree follow by salt and stir thoroughly.
5. Sift cake flour into the mixture and mix well. Leave the batter aside.
6. Beat the egg white in a mixing bowl.
7. Gradually add in the sugar when the egg white starts to thicken. Beat until stiff peak stage.
8. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix the 2 mixtures until they are almost combined using a hand balloon mixer for the first and second batches. Fold in the last batch using a spatula until every thing is combined well. Bang the batter on the table for a few times to release the big air bubbles.
9. Pour the batter into the cupcake cases, about 3/4 full each.
10. Bake in the preheated oven at 170c for about 18-20 mins on the lower rack.
11. Remove the cupcakes from the oven and let them cool on the wired rack.
Suggestion: Dust icing sugar on the cupcakes and serve with fresh blueberries.
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