Hokkaido chiffon cupcakes

Okay , I'm baking early for Valentine's  ^___^

Early last year , I've seen Sonia's gorgeous cupcakes and had been thinking at that time to bake some asap ! 

Several months later , I made some , at last ! 

Hey ! Better late than never , right ?

This is the first time that I baked chiffon cake and didn't really expect much ....

But sometimes , the baking gods are feeling generous and my chiffon looks like something that I can be proud of ! lol 

Though my cupcakes are not as generous ( not-filled nearly to the rim ) as Sonia's ^___^ ''

These cupcakes are really good , not sweet , the way I like it and the filling , which I've added some strawberry jam , really go well with these cakes .

I was munching a cupcake and checking out some of the photos that I've taken and told myself , I think you've forgotten something .....

Guess what ?! lol 

I made 9 1/2 cupcakes from this recipe , that one is my half 

Hokkaido chiffon cupcakes , original recipe from Forbidden Garden via Sonia of Nasi Lemak Lover , Thanks Sonia ! 

Makes 9 cupcakes 

3 egg yolks 

20 grams sugar

35 grams corn oil

60 grams milk

70 grams cake flour

3 egg whites

25 grams sugar

Filling :

60 grams whipping cream ( I used 100 grams )

10 grams sugar ( 15 grams )

1 tsp custard powder

5 teaspoons strawberry jam 

icing sugar for dusting 

* Preheat oven to 170°C . Prepare liners.

* Whisk egg yolks and sugar until light in color ; add in the oil and milk , mix thoroughly . Sift in cake flour and stir well to combine , set aside .

* Beat egg whites until foamy , add sugar gradually and continue to beat until soft peak forms .

* Add 1/3 of the whites to the egg yolk mixture , fold gently . Fold in the rest of the whites , mix well to combine .

* Scoop batter onto the liners , about 3/4 full .

* Bake for 20-25 minutes or until risen and golden .

* You can make this filling before you bake the cupcakes . Beat cream with sugar til firm and stiff , add in the custard powder , mix well . Chill in the fridge before using . 

* Pipe custard into cupcakes and dust with icing sugar .

The cake will deflate as it cools down