Friday, August 14, 2015
Green Tea Hokkaido Chiffon Cupcakes
The idea of making these green tea hokkaido cupcakes came up when i saw those cute little green tea chocolates at the supermarket. Well, actually i do have in mind of making another batch of cupcakes earlier, just not sure about the flavours, so when i happened to see those chocolates, green tea cupcakes it shall be and use those chocolates to complement the topping, ..ta dah!
I have used the same recipe as in the Chocolate Hokkaido Cupcakes only with a small increase of sugar in the cupcakes. As for the filling, it's just plain whipping cream with some sugar. Happy baking and happy weekend!
3 egg yolks
25gm casster sugar
60gm cake flour
10gm green tea powder
3 egg whites
25gm caster sugar
Preheat oven to 170C. Sift cake flour and green tea powder together. Using electric mixer, beat egg yolks and sugar till pale, this takes about 4-5 mins. Add in oil and half amount of milk and whisk. Add in the sifted flour and green tea powder and and rest of the milk and whisk till well combined.
Whisk egg whites till foamy and gradually add in sugar and whisk till soft and firm peaks. When the beaters lift up, it shows a droop but firm. Mix 1/3 of the meringue into the egg yolk batter to loosen up and fold i the rest of the meringue into the batter. Scoop batter into cupcake liners till 34 full and bake at middle rack for about 20-25 minutes. Let cupcakes cool before putting in the filling.
Whip 150ml dairy whipping cream and 3 tbsp castor sugar together till firm. Fill piping bag with filling fitted with a rounded tip . Poke the tip into the centre of the cupcake and fill in the cream into the cupcakes.