Dessert: Hakkaido Cupcakes

By SharonE

I love the delicate Japanese chiffon cakes but the batter is fussy and as such, I've included some tips. I find the cupcake versions a bit easier, especially since you don't have to deal with the upside down cooling process of cake/tube pans.

Ingredients

• Cake:
• 2/45 g egg yolks, room temperature
• 1/8 tsp vanilla
• 5 tsp/20g superfine sugar (need this fine grain, process granulated until sandlike)
• 7 1/2 tsp/35g vegetable oil
• 4 1/2 tbs/45g whole milk, room temperature
• 1/2 cup/60g cake flour (lower protein % is essential)
• 3/4 tsp baking powder
• 1/8 tsp salt
• 4/135 g egg whites, room temperature
• 1/4 tsp cream of tartar
• 10 tsp/40g superfine sugar (very important to have superfine sugar)
• Filling:
• chilled mixing bowl and whisk
• 1 cup fresh diary cream, 35% fat, chilled
• 2 tbs superfine sugar
• 1/4 tsp vanilla extract
• Raspberries for garnish, or other berry

Details

Servings 9

Preparation

Step 1

To make cupcakes:
Beat egg yolks, vanilla and 20g sugar till pale and thick with hand whisk. Whisk in vegetable oil. Whisk in milk. Sift cake flour, baking powder and salt into mixture. Whisk till just mixed. Set aside.

Separately, in a clean bowl with clean whisk, beat egg whites and cream of tartar till thick on medium speed (don't change the speed in this process). Slowly add 40g superfine sugar, still beating. Continue to beat till medium peak stage (peaks stay upright when lifting whisk). Fold egg whites into yolk mixture in 2 batches, mixing till almost even after each addition. Scrape down thoroughly, including bottom of bowl, and fold till just evenly mixed. Tap bowl on counter to get rid of air bubbles. It is now important that you do not disturb the batter. Gently and slowly pour batter (from a low point) equally between 9 paper molds (7x4 cm) or into standard muffin tin with 12 cupcake liners. DO NOT TAP PAN. Level tops with offset spatula (skip this if you do not have an offset spatula). Bake in middle of oven till golden brown and tops spring back slightly when pressed, about 25 minutes. Remove to wire rack to cool down.

To make filling:
Remove chilled bowl from fridge. Place cream and sugar in bowl. Whisk till cream is just stiff. Add vanilla extract, mixing evenly.

To assemble:
Transfer whipped cream into piping bag fitted with a small round piping tip. Insert tip into center of the cake from the top. Squeeze just enough cream to slightly puff up cakes. Rotate cake as you pipe so that filling is nicely centered. Chill till ready to serve. Dust cupcakes with powdered sugar and garnish with a raspberry.