Hokkaido chiffon cupcakes are soft, fluffy, and filled with delicate whipped cream. They are light as air and so delicious! These cupcakes are a delightful treat that showcases the elegance of Japanese-inspired desserts.

FULL RECIPE:

Ingredients

1. For the cupcakes:

• 3 egg yolks
• 20g sugar
• 35g corn oil
• 60g milk
• 70g cake flour
• 3 egg whites
• 25g sugar

2. For the filling:

• 60g dairy whipping cream
• 10g sugar
• 1 tsp instant custard powder

3. For dusting:

• Icing sugar

Directions

1. Preheat the oven: Preheat your oven to 170°C. citeturn0search6

2. Prepare the egg yolk mixture: In a bowl, whisk the egg yolks and 20g of sugar until pale in color. Add the corn oil and milk, mixing well. Sift in the cake flour and stir to combine. citeturn0search6

3. Prepare the meringue: In a separate bowl, whisk the egg whites until foamy. Gradually add the remaining 25g of sugar and continue whisking until soft peaks form. citeturn0search6

4. Combine mixtures: Take one-third of the egg white mixture and fold it into the egg yolk batter using a rubber spatula. Gently fold in the remaining egg white mixture until well combined. citeturn0search6

5. Fill the cupcake liners: Arrange 9 paper square cupcake liners on a baking tray. Pour the batter into the liners, filling them about 80% full. Tap the tray lightly to remove any air bubbles. citeturn0search6

6. Bake the cupcakes: Bake in the preheated oven for 20 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let them cool completely on a wire rack. citeturn0search6

7. Prepare the filling: Whip the dairy whipping cream with 10g of sugar and 1 tsp of instant custard powder until stiff peaks form. citeturn0search6

8. Fill the cupcakes: Once the cupcakes have cooled, use a piping bag fitted with a small nozzle to pipe the cream into the center of each cupcake. citeturn0search6

9. Dust with icing sugar: Lightly dust the tops of the filled cupcakes with icing sugar before serving. citeturn0search6

Nutrition Facts

• Calories: 160 kcal
• Carbohydrates: 15g
• Fat: 10g
• Protein: 3g

The Unique Characteristics of Hokkaido Chiffon Cupcakes

What sets Hokkaido Chiffon Cupcakes apart from other cupcakes is their ultra-soft and spongy texture. This lightness is achieved through a special baking method that involves folding whipped egg whites into the batter, much like a chiffon cake. The result is a cupcake that is so soft and airy that it feels like biting into a cloud. Another unique aspect of these cupcakes is the whipped cream filling. Unlike traditional cupcakes that are frosted on top, Hokkaido Chiffon Cupcakes are filled with lightly sweetened whipped cream or custard, which complements the delicate cake perfectly.

The Origin of Hokkaido Chiffon Cupcakes

Despite their name, Hokkaido Chiffon Cupcakes are not necessarily a traditional Hokkaido specialty but are inspired by the rich dairy products the region is known for. Hokkaido, Japan’s northernmost island, is famous for its high-quality milk, cream, and butter. Many Japanese desserts incorporate Hokkaido dairy products because of their superior taste and texture. The light and creamy nature of these cupcakes is often associated with Hokkaido’s renowned dairy, which is why they have adopted the name. These cupcakes became popular in bakeries across Japan and other parts of Asia, particularly in Taiwan, Malaysia, and Singapore.

Why Hokkaido Chiffon Cupcakes Are So Popular

Hokkaido Chiffon Cupcakes have gained popularity worldwide because of their light and refreshing taste. Unlike rich and heavy desserts, these cupcakes offer a delicate balance of sweetness and creaminess that is appealing to a wide range of palates. The airy texture makes them easy to eat, and the cream filling adds a luxurious touch without being overwhelming. Another reason for their popularity is their aesthetic appeal. These cupcakes look elegant and refined, making them perfect for afternoon tea, special occasions, or as a gift. Their soft, bouncy texture and creamy center make them a treat that both children and adults love. They are also relatively easy to make at home, requiring simple ingredients and basic baking techniques.

Variations and Customizations

While the classic version of Hokkaido Chiffon Cupcakes is made with vanilla-flavored sponge and a simple whipped cream filling, there are many ways to customize these cupcakes to suit different preferences. Some popular variations include:

• Matcha Hokkaido Chiffon Cupcakes – Adding matcha (Japanese green tea powder) to the batter gives the cupcakes a beautiful green color and a subtle earthy flavor. Matcha pairs wonderfully with the lightness of the chiffon cake and adds a hint of bitterness that balances the sweetness.
• Chocolate Hokkaido Chiffon Cupcakes – Cocoa powder can be added to the batter to create a rich chocolate version of these cupcakes. A chocolate cream filling or a dusting of cocoa powder on top can enhance the chocolatey experience.
• Strawberry or Fruit-Flavored Hokkaido Chiffon Cupcakes – Fresh fruit purees, such as strawberry, mango, or passion fruit, can be incorporated into the filling to create a fruity variation. This adds a refreshing and slightly tangy twist to the cupcakes.
• Custard-Filled Hokkaido Chiffon Cupcakes – Instead of whipped cream, a light vanilla custard can be used as the filling for a richer and more indulgent option.

Tips for Baking Perfect Hokkaido Chiffon Cupcakes

Making Hokkaido Chiffon Cupcakes requires some attention to detail to achieve the perfect texture. Here are some essential tips to ensure the best results:

• Use Cake Flour – Cake flour has a lower protein content than all-purpose flour, which helps create a softer and more delicate texture. Using cake flour is key to achieving the light and airy structure of chiffon cakes.
• Whip the Egg Whites Properly – The key to a fluffy chiffon cake is properly whipped egg whites. They should be beaten to soft peaks, meaning they should hold their shape but still be slightly droopy. Over-whipping or under-whipping can affect the final texture.
• Fold the Batter Gently – When incorporating the egg whites into the batter, use a gentle folding motion rather than stirring. This helps maintain the airiness of the batter and prevents it from deflating.
• Bake at the Right Temperature – Chiffon cakes need to be baked at a moderate temperature to ensure even rising. Too high of a temperature can cause the cupcakes to collapse after baking.
• Cool the Cupcakes Properly – Allow the cupcakes to cool completely before filling them with cream. This prevents the filling from melting and ensures a better texture.

Conclusion

Hokkaido Chiffon Cupcakes are a delightful Japanese-inspired dessert that has captured the hearts of dessert lovers worldwide. Their signature soft and airy texture, combined with a light and creamy filling, makes them a standout treat that is both elegant and satisfying. Whether enjoyed as a simple afternoon snack, a dessert for special occasions, or a homemade gift, these cupcakes never fail to impress.