These Creamy Chiffon Cupcakes are super hit in Asian baking. Very popular in Japan, Indonesia, Malaysia and Singapore. You gotta try it too..its super fluffy and soft just like a cake but this is not your regular recipe of chiffon cake. Try the creamy custard filling. Then you may also re-invent it with your own favorite frosting and flavor too. Like the whipped cream, chocolate cream etc and top it with fruits. For the chiffon cupcake, also try the chocolate and pandan flavor. Yummy!
Creamy Chiffon Cupcake Recipe
- For the Cake:
- 4 egg yolks (grade A)
- 103 ml full cream milk, (about ½ cup less 1tbsp)
- 4 ½ tablespoon corn oil (68.4ml)
- 1 teaspoon vanilla essence
- 1 cup cake flour, super fine (81g)
- 3 ⅔ teaspoon cornflour/cornstarch (10g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Meringue:
- 4 egg whites
- ¼ teaspoon cream of tartar (or substitute: ½ teaspoon lemon juice/vinegar)
- 105g caster sugar (½ cup less 2 teaspoon)
- For the Custard Filling:
- (Ingredients A)
- 3 egg yolks (use grade A)
- ¼ cup caster sugar (50g)
- 1 ½ tablespoon custard powder (15g)
- 200g dairy whipping cream (Arla or Emborg)
- 1 teaspoon vanilla essence
- (Ingredients B)
- 200g whipping cream, chilled
- Garnish: (optional)
- Dust with powdered sugar (or Bianca snow powder)
- FOR THE CAKE: In a large bowl, add corn oil, full cream milk and mix it well. Add 4 egg yolks and whisk it until well combined. Place a sieve on top of the bowl, add the cake flour, corn flour, salt, baking powder and sift through the mixture. Whisk it well with the mixture until no more lumps. Set aside.
- FOR THE MERINGUE: In a mixing bowl, add egg whites and beat until it becomes just frothy (you will see plenty of bubbles). Add cream of tartar, and beat again until bubbles become satin texture or smooth. Gradually add castor sugar, (about 3 times) and continue beating in between. Continue to beat the mixture until it reaches the ‘FIRM’ peak. How to know its ‘Firm Peak’? The meringue will not move at all when you invert the bowl upside down.
- COMBINE THE CAKE MIXTURE + MERINGUE: Add the meringue in batches, use a spatula and fold it with the cake mixture. Then pour this mixture in the remaining meringue in the bowl (so you get all the remaining residue of meringue in its own bowl). Gently fold them together, and make sure the mixture will not lose fluffiness or the airy form of the meringue. Fold and fold until just combined (but don’t stir it like a juice). Set aside.
- HOW TO BAKE: Arrange the muffin paper cups on the cooking tray. Using a soup ladle, pour the mixture into each paper cup and fill it up to 90%. Once all full, shake the mixture or tap the tray on the table to remove air pockets in the paper cups. If using conventional oven: Bake the cupcakes at 170°C for 30 minutes or until cooked. If using fan-forced oven type: Bake it at 140°C for 30 minutes. Remove from the oven and let it cool once done.
- MAKE THE CREAMY CUSTARD FILLING: In a bowl, whisk egg yolks, add caster sugar, vanilla extract, and custard powder. Mix it well until combined. Set aside.
- In a saucepan, add dairy whipping cream and heat over low heat (don’t let it boil). Turn off heat. Gradually pour the heated whipping cream into the egg yolk-custard mixture while whisking (you don’t want to concentrate the heat, it will cook the yolk so keep mixing as you pour).
- Transfer back in the same saucepan, and cook over low heat until thick. Turn off heat, transfer into a bowl to let it cool. Set aside.
- In a mixing bowl, beat the 200g whipping cream, until thick and peaks form or doubled in volume. Add a sieve on top of the bowl, and sift through the cooled custard mixture into the cream. Use a spatula, press it down and scrape underneath the sieve to make it finer in texture. Fold the whipped cream and custard together until well combined.
- Set the piping bag (with long nozzle tip) in a measuring pitcher. Transfer the Custard cream into the piping bag. Pipe the Custard Cream into the center of each cupcake.
- Dust with powdered sugar on top. Serve and enjoy!
Watch: A ‘Firm’ peak meringue doesnt spill even you invert it upside down.
Tips for Meringue/Egg Whites:
- All utensils should be dry and clean upon use.
- Eggs must be at room temperature. It should be clear transparent white, no egg yolk drop/residue.
- When beating, start on low speed, then gradually increase to medium Do not whisk at high speed.
- Beat egg whites until a peak is formed on the tip of the egg beater when you lift it. A ‘Firm’ peak stage is like a triangle tip and a ‘Medium’ peak will curl on the tip..