Wednesday, September 18, 2013

MSW Durian Hokkaido Chiffon Cupcakes

How many of you are durian lover? I love durian. And I love Mao Shan Wang durian! I saved some MSW durian during the durian season and made them into the famous Hokkaido chiffon cupcakes.


The Hokkaido chiffon cupcakes were so tall when just out of the oven. But they shrank so much within seconds after out of the oven.


I went a bit over and piped in so much durian, haha! But this made in soooo good! I hardly compliment myself. :)


Hokkaido chiffon cupcakes are so popular that I can find so many different recipes online. But you may not know, one of the earliest Hokkaido cupcakes recipe was posted by 周老师 who called it 史上最软的蛋糕, which means the softest cake in history. And I found that this is really the best Hokkaido cupcake! Just look at the amount of flour, so little. That's why the cake just melts in your mouth!

Durian Hokkaido Chiffon Cupcakes

Ingredients (15 square cups)

5 egg yolks
1/4 tsp salt
40g vegetable oil
40g milk
1 tsp vanilla extract
50g cake flour
1/4 tsp baking powder (I omitted)

5 egg whites
1/4 tsp cream of tartar (I omitted)
105g sugar

Durian Filling: (can adjust ratio to your own liking)
100g durian
100g non-dairy whipping cream

Custard Filling:
120g dairy whipping cream
25g instant custard powder
75g cold milk

Method

1. Whisk egg yolks and salt well.
2. Gradually add in vegetable oil, followed by milk and vanilla extract.
3. Sift cake flour and baking powder into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually in 3 batches and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Fill the batter into paper cups until 90% full.
7. Bake in preheated oven at 175 deg C for 15 minutes. Leave the cakes to cool.

Durian Filling:
1. Remove the flesh from the durian.
2. Whisk whipping cream to stiff peak. Add in durian flesh and whisk until well combined.
3. Put the filling into a piping bag. Pipe filling into the cooled cupcakes.
4. Sift icing sugar on top of the cakes, chill and serve.

Custard Filling:
1. Whisk whipping cream to stiff peak.
2. Mix instant custard powder and cold milk well, and quickly add into the whipped cream. Whisk until just combined.
3. Put the filling into a piping bag. Pipe filling into the cooled cupcakes.
4. Sift icing sugar on top of the cakes, chill and serve.

Recipe from: 周老师

4 comments:

  1. SSB, I've tried hokkaido chiffon cupcakes many times but I believe you when you say that this is very very good!! The next time I try, I'll use this recipe. A tip - if you leave the cupcakes in the oven after baking for about 15 minutes or longer to cool with the oven door slightly ajar, you might find that the cupcakes will not shrink so much.

    ReplyDelete
    Replies
    1. Hi Grace, thanks for your tips! I hope you like this recipe. :)

      Delete
  2. Can see that these are really spongy and oozing with goodness

    ReplyDelete
    Replies
    1. Yes, taste really good when chilled. :)

      Delete