Sunday, 21 May 2017

Coffee Hokkaido Milk Chiffon Cupcakes (咖啡北海道牛奶戚风杯子蛋糕)

Recently, I stumbled upon this lovely cupcake liner while I was restocking at the baking supplies shop and couldn't help bringing it home. 

Since my family had been missing the Chocolate Hokkaido Milk Chiffon Cupcake I made awhile ago, I decided to put these newly bought cupcake liners to good use and made a coffee variation of those cupcakes.

The combination of smooth whipping cream and soft chiffon cupcake was well-recieved by my family, while the toasted walnuts add a fragrant touch to the cupcakes.
 A delicious snack choice for teatime!

In fact, even NaNak can't stop herself from stealing another cupcake off the rack!

Coffee Hokkaido Milk Chiffon Cupcakes
Recipe adapted from : Here
(Yield 10 - 12 cups)
Egg yolk 80 g
Milk 80 g
Corn oil 60 g
Instant coffee powder 10 g
Cake flour 90 g

Egg white 160 g
Caster sugar 90 g (I replaced with brown sugar)
Tartar powder 1/4 tsp

Coffee cream topping & filling : 
1 tbsp instant coffee powder  + 3 tbsp hot water, mixed well, set aside
150 g whipping cream 
  25 g caster sugar
Some icing sugar (optional )
Some toasted walnuts
1. Whisk egg yolks till pale in colour ( about 2 minutes) . Whisk in milk and corn oil till well mixed. add in sifted Instant coffee powder and cake flour, whisk till well combined, set aside.

2. Beat egg white until foamy, then add in 1/4 tsp tartar powder. Divide the sugar into 3 batches and add in slowly while beating the white until it reaches high peak form.

3. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter. Next fold in balance egg whites in two batches with spatula till well combined. Scoop batter into arrange paper liners to slightly more than 3/4 cup full.

4. Bake in preheated oven (middle rack) 130'C for about 20 minutes, then 150'C 15 minutes, lastly 160'c 10 minutes.

5. Prepare some ice water in a basin, place mixing box which contain the whipping cream in it .

6. Beat the whipping  
cream and caster sugar on medium low speed until soft peak, add in the coffee mixture, stir till well combine.

7. Scoop coffee cream into piping bag and pipe the cream into the cool cupcake. When done, dust with some icing sugar and decorate as you desire.

 食谱参考 : 这里
(可做10 - 12杯)

蛋黄 80 g
牛奶 80 g
粟米油 60 g
即溶咖啡粉 10 g
低筋面粉 90 g

蛋白 160 g
细砂糖 90 g(以黄糖取代)
塔塔粉 1/4 tsp

即溶咖啡粉1大匙 + 热水3大匙,搅拌均匀备用
动物性鲜奶油150 g
细砂糖 25 g
适量的糖粉 (随喜)


1。 把蛋黄打散,加入牛奶,粟米油打至均匀,

2。将蛋白打出一些泡沫,之后加入1/4 tsp的塔塔粉,

3。 把蛋白的1/3加入蛋黄糊里搅拌均匀,之后才把蛋黄糊再次倒入蛋白糊里搅拌均匀,

4。  烤箱预热130°烤20分钟,之后转150°烤15分钟,最后在以160°烤10分钟即可.

5。  在一个大盆里,加入冰水,然后把装有动物性鲜奶油的搅拌盆放到冰水大盆里。

6。  以中速搅打动物鲜奶油和细砂糖至软性发泡,加入咖啡糊,搅拌成均匀的咖啡奶油。

7。  将咖啡奶油装进挤花袋,然后将之挤入冷却后的杯子蛋糕。 最后撒上适量的糖粉和烤香核桃粒装饰。

After this post, I will be taking a short vacation. See you when I return!

@@@@@ Enjoy ! @@@@@


  1. Hi Aunty Young,
    Lovely Hokkaido chiffon cuppies ! Enjoy your vacation ^-^!

  2. sister,您今天的post提醒了我。。。 好久没有做北海道杯子蛋糕了。嘻嘻嘻 。。。

  3. Hi Aunty Young! I love your Hokkaido Chiffon cupcakes! So yummy with coffee flavor. Myself alone can eat at least 6 cupcakes. hah..hah...

  4. This reminds me that I haven't make chiffon cupcakes for a while. Thanks for sharing.

  5. 我其实还没做过北海道戚风哩,希望下次我做的时候可以像你的那么成功:)


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