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.

Ingredients:

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

Instructions:

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.

Tips:

• 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

Monday - Mix it up Monday, The Scoop, Made with love Monday, Marvelous Mondays @ This Gal Cooks  , Inspire me monday , inspiration monday , cooking for seven dwarfs

Tuesday - Totally Tasty Tuesday @ Mandy's Recipe Box, , Show Me What You Got @ Our Delightful Home ,   Tasty Tuesday @ Anyonita Nibbles, Tuesday's Table @ Love in the Kitchen, 

Wednesday -Buns in the oven , Lady behind the curtain , Wined down wednesday,  Wonderful  food wednesday ,Show and share wednesday , The wednesday roundup , Weekend Retreat , Delish Dessert Party 

Thursday - , Fantastic Thursday , Thriving on thursday , Full plate thursday ,

Friday -  Freedom Friday , foodie friday , pin junki , foodtastic friday , weekend wonders , friday food frenzy , weekend potluck

simply tadka ,