Description
Hokkaido Chiffon Cupcakes are light, airy, and incredibly soft cupcakes filled with a delicate whipped cream filling. Originating from Japan, these cupcakes are inspired by the chiffon cake’s fluffy texture but baked in individual portions for a delightful treat. Unlike traditional cupcakes, they are less dense, thanks to whipped egg whites, and have a melt-in-your-mouth quality that pairs beautifully with their creamy filling. These elegant desserts are perfect for tea time, celebrations, or simply as a sweet indulgence.
Ingredients
Scale
For the Cupcakes:
- 3 large eggs, separated
- 50g (¼ cup) granulated sugar (for egg yolks)
- 30g (2 tbsp) granulated sugar (for egg whites)
- 35ml (2½ tbsp) vegetable oil
- 40ml (2½ tbsp) milk
- ½ tsp vanilla extract
- 50g (⅓ cup + 1 tbsp) cake flour, sifted
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp cream of tartar
For the Whipped Cream Filling:
- 200ml (¾ cup + 1 tbsp) heavy whipping cream, chilled
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Ingredient Highlights
- Cake Flour: Gives the cupcakes their delicate, airy texture.
- Separated Eggs: Whipping the egg whites separately creates the signature lightness of chiffon cakes.
- Cream of Tartar: Stabilizes the egg whites to help them whip up properly.
- Heavy Cream: Provides a rich, smooth filling that complements the light cake.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix the Egg Yolk Batter: In a bowl, whisk together egg yolks, 50g sugar, vegetable oil, milk, and vanilla extract until smooth.
- Add Dry Ingredients: Sift in the cake flour, baking powder, and salt. Mix until just combined—do not overmix.
- Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining 30g sugar while beating until stiff peaks form.
- Fold the Egg Whites: Gently fold ⅓ of the beaten egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites, using a spatula and a gentle folding motion to keep the batter airy.
Bake the Cupcakes:
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake: Bake in the preheated oven for 20-25 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool: Allow the cupcakes to cool completely on a wire rack before filling.
Prepare the Filling and Assemble:
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the Cupcakes: Transfer the whipped cream to a piping bag with a small round tip. Poke a hole in the center of each cupcake and pipe the cream inside.
- Finish: Dust the tops with powdered sugar for a delicate touch.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 150-180 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g