Thursday, April 10, 2014

Chocolate Hokkaido Chiffon Cupcake

I do love make cupcake, but i never satisfied with cupcake i have make because the cake not soft. So, when i found this chiffon cupcake recipe, i put a lot of hope there. all of us know that chiffon cake is soft and moist but not that easy to make. This chiffon cupcake does not  hard  to bake and no need so many ingredients and cheap. Really suitable for me who like experiment for new recipe. if that failed, i wont feel so bad because spend too much on each time experiment.


Chocolate Hokkaido Chiffon Cupcake
Source: dapurvanilla
3 egg yolk
30gr sugar
35gr vegetable oil
60ml UHT milk
55gr all purpose flour
15gr cocoa powder
3 egg white
30gr castors sugar


How To Make:
1. Pre-Heat oven to 170 celcius. Prepare 8 or 9 cupcake cases
2. Hand whisk egg yolk and sugar till pale in colour. around 5minutes
4. Add in vegie oil and milk, mix well.
5. Sift in cake flour & cocoa powder, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.

CHCC  (2)

Okay now, lets make the filling. we need:
125 ml milk
25 gr sugar
a pinch of salt
1 tbsp cornstach
1 egg yolk
50 gr dark cooking chocolate, shaved
25 gr whipped cream powder, beat with 50ml ice water (75ml whipped cream )

How To Make:
1. Mix well cornstach and egg yolk with whisker
2. In the saucepan, boil milk and sugar.
3. Add the egg yolk & cornstach, stir well. Remove from heat
4. Pour into cooking chocolate. stir well
5. Add beaten whipping cream.
6. Pipping some into the cupcake then spread some on top for decoration.

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