Hokkaido Chiffon Cupcakes. What do Hokkaido chiffon cupcakes taste like? I've never been to Hokkaido and I haven't actually tasted Hokkaido cupcakes before I started making these but if these cupcakes are any indication, then Hokkaido must be my spirit homeland. The cupcakes are light like chiffon cake.

I had tried baking a few of them before but they all didn't turn out very well, hence they only made. I gladly agree to bake this Hokkaido Chiffon Cupcakes and as requested, I'm putting up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews.
Kamu dapat memasak Hokkaido Chiffon Cupcakes menggunakan 21 bahan dan 9 langkah. Pelajari cara memasak Hokkaido Chiffon Cupcakes secara mudah.

Bahan-bahan membuat Hokkaido Chiffon Cupcakes :

Bahan A :.
4 butir kuning telur.
30 gram gula pasir.
40 ml butter cair/minyak sayur.
40 ml susu cair.
55 gram tepung terigu.
20 gram tepung custard/maizena.
1 sdt baking powder.
1 sdt vanilla essens.
Bahan B :.
4 butir putih telur.
Sejumput garam.
1/2 sdt cream of tar tar.
80 gram gula pasir.
Bahan Vla Custard :.
1 sdm tepung terigu.
1 sdm tepung custard.
2 sdm gula pasir.
200 ml susu cair.
1 sdm butter.
1 sdt vanilla essens.

The method of making this soft and light Hokkaido Chiffon cupcake is exactly the same as an ordinary chiffon cake. As usual, I Google "Hokkaido Cupcakes" for answers. Either way, this concept was beautifully created in Singapore/Malaysia and became really popular ever since. I am going to bake some Hokkaido Chiffon Cupcakes, sooner or later!

Instruksi memasak Hokkaido Chiffon Cupcakes

Campur tepung terigu, tepung custard, dan baking powder, lalu sisihkan..
Campur bahan A sampai larut memakai whisk (kecuali campuran tepung)..
Tambahkan campuran tepung yang diayak. Aduk sampai merata..
Dalam wadah lain, kocok bahan B hingga soft peak. Gula dimasukkan secara bertahap sedikit demi sedikit. Setelah itu matikan mixer..
Ambil 1/3 adonan putih lalu campur ke adonan kuning. Aduk balik memakai spatula. Setelah itu, campur sisa adonan lagi secara bertahap dan aduk balik merata..
Siapkan cupnya (saya memakai cup kecil seadanya karena tidak punya cup yang kotak). Tuang adonan 80% dari tinggi cup. Lalu hentakkan pelan-pelan untuk mengeluarkan udara yang terperangkap di dalam..
Panggang sampai matang. Saya pakai oven tangkring selama 45 menit dengan api sedang (oven sudah saya panaskan terlebih dahulu)..
Pada waktu baru keluar oven masih montok, tetapi akan menyusut setelahnya kalau sudah terkena udara luar..
Siapkan vla custardnya : larutkan semua bahan. Masak dengan cara di tim sambil diaduk sampai meletup-letup. Matikan api lalu masukkan piping bag yang sudah diberi spuit..

Looking at everyone's cupcakes with spongy texture, makes me want to bite into one! How nice if I could have one for my late supper right now! :) Reply Delete Moist and fluffy cupcakes with custard whipped cream filling. I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕). However it is NOT a Japanese sweet. After seeing yours and Zoe's Hokkaido Chiffon Cupcakes, I really feel like baking some.