Hokkaido Chiffon Cupcakes π°π
Hokkaido Chiffon Cupcakes π°π
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes
Kcal: 180 kcal | Servings: 12 cupcakes
_____Ingredients:_____
For the Cupcakes:
4 large egg yolks
1/3 cup granulated sugar
1/2 cup whole milk
1/4 cup vegetable oil
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
For the Topping:
Whipped cream
Fresh strawberries
_____Directions:_____
Preheat oven to 325Β°F (160Β°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together egg yolks and 1/3 cup sugar until pale and thick. Add milk and vegetable oil, whisking until well combined.
Sift cake flour, baking powder, and salt into the egg yolk mixture. Stir until smooth. Mix in vanilla extract.
In another clean bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form.
Gently fold the egg white mixture into the batter in three additions until no streaks remain.
Divide batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely on a wire rack.
Once cooled, pipe whipped cream on top of each cupcake and garnish with fresh strawberries.
