Hokkaido Chocolate Chiffon Cupcake with Custard Cream Filling

 

Among many types of cake, chiffon cake is not my cup of tea :P But this Hokkaido chiffon cupcake is exception! I kind of like it. The filling that make this cupcake special! Furthermore I stuff this Hokkaido cupcake with custard cream filling. As you know it is mainly made from milk and egg :D

This time I use Quay Po house custard cream filling. It is really great! Instead of using only yolks this recipe calls for whole egg. Some flour is added to thicken the cream. Therefore this custard cream is a lot easy to prepare. Some orange rind is added to give fresh aroma to this custard cream. Due to less yolk (eggs) and present of orange rinds produce custard cream with less no eggy smell. For those who dislike eggy smell in custard cream this one sure you need to try.

 

Adapted and slightly modified from Cruisine Paradise

~yields 8 pieces cupcakes
Ingredients:
~Cupcakes

(A)
3 egg yolks
20g castor sugar
35ml corn oil
50ml milk
1/2 teaspoon vanilla extract

60g cake flour
10g rice flour
5g cocoa powder

*sift and set aside

(B)
3 egg whites
25g castor sugar


Methods:
1. Whisk yolks and castor sugar till well combine. Add in oil, milk and vanilla extract. Mix well.

2. Add in the sifted flour and whisk to combine.

3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar and beat till soft peak.

4. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Scoop batter into paper liners to slightly more than 3/4 cup full. Bake in preheated oven 170C for about 22 - 25 minutes (depending on the size).

6. When done, remove from the baking tray and cool it on rack.

*the cake will shrink a bit after being remove from the oven.

I used to prepare custard cream after finish baking. However you can always cook in advance and keep the cream in fridge to set before used.

 
~Custard cream filling (I made half of the recipe. Just enough for 8 pieces cupcakes)
Adapted and slightly modified from Quay Po Cooks (drop by her blog for full recipe)
Ingredients:
1 cup milk

1 egg, well beaten
40g sugar
1/4 cup flour
pinch salt

1/2 vanilla pod
1 grated orange rind

Methods:
1. Scrape the vanilla seeds from the pod and set aside. Throw the pods into the milk and cook in a bain-marie till you see a light froth around the edges of the pan, where tiny bubbles will form. To prevent scorching, be sure to stir the milk as it heats.

2. Mix together egg, sugar, flour and salt in a bowl and whisk well. Add slowly to milk, stirring constantly until thickened.

3. Remove from heat and add in the vanilla seeds and orange rind. Mix well, let cool and cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.

~Assemble

Scoop the chill custard cream into piping bag with big nozzle. Insert the nozzle into the cool cupcake and pipe out the cream as filling. Decorate the topping of cake with little cream. Finish off with other topping that you like. Keep inside fridge for few hours before serve. Enjoy!

I'm sharing this post at:

~Recipe Box 17 hosted by Bizzy Bakes

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~My Sweet and Savory hosted by Chaya Selig