Hokkaido Pumpkin Chiffon Cupcake with Pumpkin Custard Cream Filling

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Have you try Hokkaido pumpkin chiffon cupcake? How about stuff with pumpkin custard cream? I have this idea after seeing pumpkin chiffon cake in Sonia house. Pumpkin cupcake can't go wrong with pumpkin custard cream as filling right?

Adapted and slightly modified from Nasi Lemak Lover
Ingredients: yields 11 pieces cupcake
(A)
4 egg yolks
20g sugar
50g corn oil
75g pumpkin puree (steamed pumpkin and process till fine)
10g water

50g cake flour
20g rice flour
*sift and set aside

(B)
4 egg whites
1/4 tsp vinegar(or lemon juice)
40g sugar

Methods:
1. Whisk yolks and castor sugar till well combine. Add in oil, pumpkin puree and water. 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 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 pumpkin cream filling (more than enough for 11 pieces cupcakes)
Reference from Quay Po Cooks custard cream
Ingredients:
2 cups milk

2 eggs, well beaten
75g sugar
100g pumpkin puree
1/2 cup flour
pinch of salt

Methods:
1. Cook milk 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 eggs, sugar, pumpkin, flour and salt in a bowl and whisk well. Slowly add into milk and stir constantly until thickened.

3. Remove from heat. 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!

Thanks to Doreen for her lovely paper liners!

I'm sharing this post at:

~Recipe Box 19 hosted by Bizzy Bakes

~My Sweet and Savory hosted by Chaya Selig