Hokkaido Chiffon Cupcakes
Hokkaido Chiffon Cupcakes are light, fluffy treats crafted from whipped egg whites and cake flour to achieve a cloud-like crumb. Each cupcake offers a subtle sweetness, with a traditional whipped cream filling that enhances the delicate flavor.
Ingredients
Ingredients (Makes about 12 cupcakes):
- 4 egg yolks room temperature
- 4 egg whites room temperature
- 1 cup 120g cake flour, sifted
- ¾ cup 150g sugar, divided (use half for meringue, half for yolk mixture)
- ¼ cup 60ml milk (preferably whole)
- 2 tablespoons 30ml vegetable oil (neutral-flavored)
- ½ teaspoon cream of tartar optional
- 1 teaspoon vanilla extract
Whipped Cream Filling:
- 1 cup 240ml heavy whipping cream, cold
- 2 tablespoons 15-20g powdered sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Batter
- Preheat your oven to 325°F (160°C). Set out sturdy cupcake liners in a muffin pan.
- In a bowl, whisk together egg yolks, half the sugar, vanilla extract, milk, and oil until smooth.
- Sift in the cake flour. Stir gently until no lumps remain. Set aside.
Whip the Egg Whites
- In a clean mixing bowl, beat egg whites on medium speed until frothy.
- Add cream of tartar (if using) and gradually pour in the remaining sugar.
- Increase speed to high and beat until stiff, glossy peaks form.
Fold and Fill
- Gently fold the whipped egg whites into the yolk batter in batches. Use a spatula with broad, sweeping motions to avoid deflating the mixture.
- Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Smooth the tops with the back of a spoon if needed.
Bake and Cool
- Place the pan in the preheated oven and bake for 15–20 minutes, or until the tops are lightly golden.
- Check doneness with a toothpick inserted into the center. It should come out with a few moist crumbs.
- Remove from the oven and let cupcakes cool slightly in the pan, then transfer them to a rack to finish cooling.
Prepare the Whipped Cream Filling
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Use a piping bag or small spoon to fill each cooled cupcake with cream. Create a small opening at the top or the side for easier filling.
- Top with additional whipped cream or preferred frosting, if desired.
Serve and Enjoy
- Serve these Hokkaido Chiffon Cupcakes immediately or store them in the refrigerator until ready to eat. They’re best consumed within two days for maximum freshness.
Notes
- A chef’s secret: Bring all ingredients to room temperature before starting. This helps the batter come together smoothly and strengthens the meringue.
- Common mistake to avoid: Opening the oven door too soon can cause the cupcakes to deflate. Wait until the last couple of minutes to check for doneness.
- Key tip for folding: Gradually fold the egg whites into the yolk batter in small batches. Working slowly prevents you from knocking out valuable air bubbles.
- Alternative fillings: Coconut cream works as a non-dairy option. You can also infuse whipped cream with matcha powder, fruit purées, or cocoa for unique flavors.
- Storage solution: Unfilled cupcakes freeze well. Thaw them in the refrigerator and add whipped cream or desired toppings once they’re fully thawed.