Sunday, January 5, 2014

Hokkaido Chiffon CupCakes

Let me wish everyone a Very Happy New Year  with this airy , fluffy and a spongy Hokkaido Chiffon Cupcakes .This is my first recipe post for this year . Like this delicious Cupcakes , hope this year be sweet and smooth for everyone .

These Cuties are super soft , mild in sweet and i bet you'll go for the second round . They are not like usual cakes . They don't require butter , baking soda or baking powder . Infact the amount of sugar used in the cupcake is lesser than usual , so they are filled with Custard in the center to equalize the sweetness .

I actually half'd the recipe as there is only 2 people at home and i don't want to waste anything . This recipe made three 3 Cupcakes . You can double the recipe if you want more cupcakes.


For Cupcakes:
All Purpose Flour -  1/4 Cup
Jumbo Egg - 1 ( Room Temp )
Oil - 1 1/2 TBLS
Milk - 2 TBLS
Vanilla Paste - 1/2 TSP
Sugar - 2 TBLS

For Filling :
Heavy Whipping Cream - 1/3 Cup
Icing Sugar - 1 1/2 TBLS
Custard Powder - 1 TSP

For Garnishing :

Fresh Cream
Chocolate Chips


For the Cake:

  • Pre-Heat the oven at 350F.
  • Align the cupcake liners in the muffin tray .
  • Separate the egg yolk from the egg white.
  • Beat the egg whites till the stiff peaks . Keep that aside.
  • In a bowl , Add flour , sugar , oil , milk , vanilla paste and the egg yolk . Beat everything together till the sugar dissolves . ( It takes couple of minutes) 
  • When the smooth batter is formed , Add the whipped egg white mixture and gently fold in one direction. It takes a minute to mix everything . Do not over fold .
  • Fill the Cupcakes 3/4th full and bake it for 15- 18 minutes .
  • Once it is done allow it to cool completely in a wire rack before filling and decorating it.
For the Filling :
  •  Whisk the Whipping Cream  till the stiff peaks. Add Vanilla paste and icing sugar and mix. 
  •  Keep Half the Whipping cream separately and in the other half add the custard powder and mix it .
  • Fill the creams in two piping bags .
How to decorate the Cupcakes:
  • In the center of the cupcakes squeeze in the Custard filling .
  • Pipe some Fresh cream on top of the cupcakes and sprinkle few chocolate chips on top of it.


  • Sift the flour to make sure there is no lumps in it.
  • Do not over beat or over fold the batter as it tends to harden the cakes.
  • When whisking egg whites to stiff peaks remember :
                       * To do it on a clean , grease free , water free bowl .
                       * To do it over a bowl of ice water .
                       * You could add Cream of Tartar ( i actually omitted it from the recipe ).
  • I used Custard as filling , you could use any filling as your wish .

Thank You +Shazia Wahid  from Cutchi Kitchen  for Choosing this wonderful recipe for this month's challenge on International Food Challenge . Learnt lots of new things about Hokkaido Cuisines. Linking it to +Shobana Sekar and +Saraswathi Tharagaram too .

Linking it to other linky parties too
Krithi's Kitchen


  1. Love the cupcakes very much and looks very delicious. Happy new year.

  2. A very happy new year to you to Shey..:-) the cake looks delicious. I love Japanese cakes and chocolates

  3. just look at them... i'm drooling...

  4. Thank you for attempting these beauties =)

  5. Wonderful cupcakes, absolutely delicious!

  6. 1st time here. you have amazing collection of recipes. happy to follow u. lets keep in touch!

  7. Awesome work!!! Simply loved ur clicks...

    See ya sometime @ :)

  8. Hello Dear! 1st time to your space and simply love it! Im your new follower.
    You got an award waiting in my space for you! please collect it
    Congratulations for you award and such a lovely blog! Stay connected :)

  9. These cupcakes are beautiful and love the sound of the whipped cream frosting. I bet these would be perfect for a holiday or birthday party!

  10. love the cupcakes always watching the sugar following from tasty tuesday I'm lorraine at

    1. thank u for following me , il be following u too in fb and bloglovin

  11. beautifully decorated, love this cupcakes to core!!!

  12. I'm not sure what custard powder is. Instant pudding?

    1. Nope .. Custard powder and pudding mix are not the same . Custard powder is what we use it for I caramel flan .. If you don't get custard powder you could make fresh custard and pipe it into the cake .

  13. These look beautiful and sound so interesting =)

  14. What is vanilla past ? :)

    1. Vanilla bean paste is made by infusing vanilla beans into a thick, sweet syrup made with sugar, water and some sort of (usually natural) thickener. The primary difference is that the vanilla beans are scraped into the paste, so you get all of those lovely little vanilla bean specks in whatever you’re baking along with the vanilla flavor!

  15. I just love your Cupcakes, that look delicious. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

  16. Beautiful cuppies :) looks so cute and inviting, love the way you have captures them too beautiful and adorable

  17. Happy Blogaversary to you Shey!
    Thank you for sharing these unique and delightful cupcakes with us at Inspire Me Monday!
    Congratulations - you will be one of my featured guests at this week's party at

    Create With Joy

  18. Those are so pretty! I think I'll for sure be trying some for my kids. I love that they are filled with a custard.

  19. This looks really good and will be going into my "must try" recipe list. I found your wonderful blog through Create With Joy's Inspire Me Monday link party. I'm following you on Google+/bloglovin. Hope you can come and visit me too.