Hokkaido cupcakes are so popular that many of my blogging friends have already made them many times and are still making it every now and then, trying out new flavours. I can understand why. Besides its soft and light texture that may of us like, hokkaido cupcakes do not really need any fancy decoration , just some simple whipped cream coupled with some cute or the proper hokkaido cupcake cases, it looks pretty enough, at least thats what i think!.
The irony thing is that even though they are called Hokkaido Cupcakes, they did not come from Hokkaido or Japan. From where then? I dont know. There's a bakery near where i stay named their Hokkaido cupcakes as Osaka Cupcakes . Just like Ogura Cakes which sound very much like a Japanese thing right? ..but originated from a bakery in Batu Pahat.
|Hokkaido Cupcakes, a chiffon cupcake that is center filled with cream.|
Here i have made some chocolate hokkaido cupcakes with simple strawberry whipped cream using frozen strawberries. I have thawed them for quite a while before blending it in a food processor, then add them into some whipped cream. Yes, Hokkaido Chiffon Cupcakes is our theme for bake along up till Aug15, 2015, that's me baking along with Joyce and Zoe , do link with us if your are baking some or a new flavour to try out.
Chocolate cupcake recipe ( from Cuisine Paradise )
makes around 8-9 cupcakes ( depending on cupcake size )
3 egg yolks
20g castor sugar
1/2 tsp vanilla extract ( omitted )
60gm cake flour/ superfine flour
10gm dutch cocoa powder
3 egg whites
25g castor sugar
Preheat oven to 170C. Sift cake flour and cocoa powder together. Using electric mixer, whisk egg yolks and sugar till pale, this will take around 4-5 mins. Add in oil and half amount of milk and whisk. Then put in the sifted cake flour and cocoa powder and rest of the milk and whisk till well combined. Leave aside.
Whisk egg whites till bubbly and gradually add in sugar and whisk till soft and firm peaks. When the beaters lifted up, it shows a droop but firm. Mix 1/3 of the meringue into the egg batter to loosen up and fold in the rest of the meringue into the batter. Scoop batter into prepared cup liners till 3/4 full and bake at middle rack for about 20-25 mins ( my cupcake liners are smaller than normal, i baked for about 20mins) Let cupcakes cool completely before putting in the filling.
100ml dairy cream
2tbsp castor sugar or a little bit more
2.5 tbsp strawberry puree
Whisk chilled dairy cream and sugar together till firm and add in the strawberry puree. Whisk till well combined . Using a rounded tip, poke in the tip into the cupcakes to fill up and decorate.