Wednesday, 3 December 2014

Hokkaido Chiffon Cupcake

Hokkaido Chiffon Cupcake started to be very popular a few years ago. I remembered a pack of 6 from Polar would cost S$12. I would buy them as my hubby loved custard....until my friend shared with me a Hokkaido Chiffon recipe.

The craze seems to have died down but I still enjoy baking them occasionally, especially when I have balance whipped cream left from my previous bakes! Lol!

For this batch, I baked the hokkaido chiffon in both its signature square liner and normal round cupcake liner.

Hokkaido Chiffon Cupcake
makes about 9 cupcakes

For the cupcake
70g cake flour
3 egg yolk
20g sugar
35g canola oil
60g milk
1/2 tsp vanilla extract
3 egg white
20g sugar

1. Preheat oven to 180C
2. Sieve the cake flour. Set aside.
3. In a mixing bowl, whisk egg yolks and sugar until pale in colour. Then mix in oil, milk and vanilla extract. Mix well.
4. Fold in flour to the mixture until incorporated.
5. In a clean and grease-proof mixing bowl, beat egg white until foamy. Add in sugar and beat at high speed until soft peaks. (Do not over beat till stiff peak. Better to beat till soft peaks for easy folding into the yolk batter.)
6. Gently fold 1/3 of the beaten egg whites into the egg yolk batter with a spatula. Fold in the rest of the beaten egg whites in another two batches till just incorporated.
7. Spoon batter into cupcake liners to about 3/4 full.
8. Bake in preheated oven at 180C for about 18-20 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: The cupcakes will rise well above the rim during baking, but will shrink upon cooling.)

For the filling
60g dairy whipping cream
10g sugar
1 1/2 tsp instant custard powder
Confectioners sugar for dusting (I omitted)

1. Beat the whipping cream with sugar until stiff peak form. (Note: It's easier to beat the whipping cream to stiff peaks if all ingredients, mixing bowl and whisk are cold.)
2. Add in custard powder and mix well.

1. Fit piping bag with a piping tip, fill the bag with the filling. Gently push the piping tip into the centre of each cupcake and fill the inside with the filling.
2. Leave to chill in the fridge.
3. Before serving, dust some confectioners sugar at the top. (I omitted)

I am submitting this post to Best Recipes for Everyone #5 ~ My Little Cupcakes hosted by Fion of XuanHom’s Mom Kitchen Diary


Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi LY, they looked so lovely in both square and round cupcake casing !

  2. Hi LY, Today is chiffon cupcake day:D This is my first time baking a Hokkaido cupcake, very yummy indeed. Next time I'm going to use a round cupcake casing too! 

  3. Happy Chiffon Cupcake day,although i've been late for visit,but thanks for joining me :)

  4. Hi LY,

    I see lots of Hokkaido cupcakes baking today!!! Yours are are as good as everyone's. Square or round also can... LOL!!!




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