As promised, here is another Hokkaido Chiffon Cupcakes recipe! I wanted to bake a full Blueberry Hokkaido Chiffon Cupcakes but because my stash of blueberries is extremely precious (couldn’t find any blueberries here), I don’t want to use them all in these cupcakes, so I made some Vanilla Hokkaido Chiffon Cupcakes instead and incorporated the blueberries only in the cream.
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Hope everyone had a really fun-filled Christmas celebration! This is the last scheduled post as I’m returning soon and will resume in the blogging of my Iceland travelogues and many other recipes!
The blueberry cream is made by mixing blueberry jam into the whipped cream. I made my own tiny batch of blueberry jam by simmering frozen blueberries with sugar (ratio of blueberries to sugar is 2:1 by weight) and a small squeeze of lemon together, so you can still see a bit of the blueberry skin inside the cream. I absolutely love the pretty purple colour that contrast against the chiffon cupcake.
The chiffon cupcake is just flavoured with vanilla so it’s pretty plain on its own, but it’s really, really soft and spongy. The blueberry cream, additional plop of blueberry jam and blueberries help bring the cupcake up a notch in terms of looks and taste. No step-by-step photos this time round too as they are all in the Pandan Hokkaido Chiffon Cupcakes.
I’m going to try making a full 100% berry chiffon cupcake the next time, and since strawberries are in the season, I can’t wait to buy loads and experiment with them! If you think of any other flavours, do leave behind a comment and let me know! Here’s the recipe!
Vanilla Hokkaido Chiffon Cupcakes with Blueberry Cream
Egg Yolk Batter
Egg White Batter
- 100 grams egg whites, at room temperature (about 3 egg whites)
- Pinch of salt
- 15 grams caster sugar
Whipped Cream Filling
- 100 grams whipping cream, minimum 35% fat
- 10 grams caster sugar, omit if using blueberry jam
- 1 to 2 tablespoons blueberry jam / 50 grams mashed blueberries
- Preheat oven to 170 degrees Celsius.
- Egg Yolk Batter: Whisk all the ingredients together in a mixing bowl with a wire whisk until incorporated. Set aside.
- Egg White Batter: Get another mixing bowl (preferably metal) and make sure it's dry and oil-free. Add in the egg whites and beat with an electric mixer on medium-low speed until foamy. Add in the salt and beat the egg whites on medium speed. While the mixer is running, add in the sugar gradually. Once all the sugar has been added, turn the mixer speed up to medium-high and beat until stiff peaks formed.
- Add ⅓ of the Egg White Batter into the Egg Yolk Batter. Using the wire whisk, fold in the egg whites to loosen the mixture. Fold in the remaining Egg White Batter gently with the wire whisk. Change to a rubber spatula and scrape up the bottom of the mixing bowl a few times, making sure that both batters are mixed well together.
- Divide the batter among 8 cupcake liners (10 to 12 if using standard-size cupcake liners) and bake for 18 to 20 minutes, until a skewer inserted into the center comes out clean. The cupcakes will puff during baking then shrink slightly as it cools. Let the cupcakes cool completely on a wire rack.
- Whipped Cream Filling: Chill a bowl and the beaters (of the electric mixer) in the refrigerator for 30 minutes. Place the whipping cream and sugar into the chilled bowl and beat on medium to medium-high speed until stiff peaks formed. Beat in the blueberry jam or mashed blueberries until incorporated. Transfer the whipped cream into a piping bag fitted with a large star tip.
- Poke the cupcakes in the middle with the star tip and squeeze in the whipped cream until the cupcakes is slightly puffed. Remove and pipe a small star on top as decoration if desired. Dust with icing sugar, garnish with additional blueberry jam or mashed blueberries or fresh blueberries and serve.
- Store any leftover cupcakes in an airtight container in the refrigerator and consume within 5 days.