Hokkaido chocolate chiffoncupcakeswith dark or white chocolate custard cream. After enjoying my first batch of Hokkaidochiffoncupcakes, I have been craving for more of these ultra soft and fluffy cakes
Till then if you have tried making this HokkaidoChiffonCupcakes before, do share with us your experiences, tips or etc so that we can improve on each other recipes
Whisk non-dairy whipping cream to peak form and fold in durian puree, fold well with a hand whisk. They can be done easily within an hour minus chilling
Sprinkle cupcakeswith the coconut, if you don't mind covering up the pretty ruffles. Maybe it was all the wedding talk on my mind, but when I started decorating the cupcakes, I decided to cover them with ruffles of buttercream
With less coconut milk / flavouring and added fat, I have to say that these chiffon cakes are of course, not as moist and flavoursome as the cooked dough (Tang Mian /烫面 ) pandanchiffon cake that I have baked previously
It goes well with the whipping cream. as my HokkaidoChiffon Cupcake comes out with crack top, I might need to lower the oven temperature in future baking
Super moist, melt-in-your mouth, exotic flavor cupcakes made withcoconut sport strings and screw pine (pandan) frosted withcoconutcream cheese buttercream
Scoop custard cream into piping bag and pipe the cream into the cool cupcakes. For those who likes HokkaidoChiffonCupcakes, adding some good durian pulps which is in season are definitely something worth the effort and calories
- Fill a pipping bag and frost your cupcakes. Chocolate Ganche filled Banana CupcakeswithCoconutCream Cheese FrostingAdapted and inspired by Better Homes and Gardens Special Interest Publication 2012Banana CupcakeIngredients3/4 cup Butter3 Eggs3 cups All purpose Flour1 1/2 teaspoons Baking Powder3/4 teaspoons Salt1/4 teaspoons Baking Soda3/4 cup Mashed ripe banana (about 2 medium)1/3 cup Almond Milk1/4 cup Sour Cream1 teaspoon Vanilla1 cup SugarDirections- Preheat your oven for 350 degrees and line two cupcake pans with paper liners- Allow butter and eggs to at room temperature for 30 minutes- In a medium bowl combine your flour, salt, baking powder, baking soda together in a medium bowl and set aside- In a small bowl combine the mashed bananas, almond milk, sour cream and vanilla- In a large mixing bowl beat the butter for 30 seconds, gradually add the sugar about 1/4 at a time, beating on medium speed until light and fluffy. Chocolate GanacheIngredients1 cup Whipping Cream12 ounces bittersweet Dark ChocolateDirections- In a medium sauce pan bring whipping cream just to a boil over medium high heat. Stir until smooth, cool for 15 minutes in the fridge- Make a hole in the middle of your cupcakes (I used a 1/2 teaspoon to scoop out the inside of the cake)- Fill a pipping bag with your ganche and fill your cupcakesCoconutCream Cheese FrostingIngredients1/2 cup Butter (1 stick)6 oz Cream Cheese5 cups Powder Sugar1/4 teaspoons Coconut Extract3/4 Tablespoon Coconut MilkDirections- In a electric mixer beat the butter and cream cheese together- Add in the coconut milk and extract beat until combined- Add the powder sugar 1/2 cup at a time until combined, scraping the side of the bowl when need
I made fresh strawberry cupcakeswith strawberry buttercream frosting and some coconut milk ice cream infused with rosemary, mint and lime with a blackberry sauce to go with it
I have been baking with two really good basic Hokkaidochiffoncupcakes recipes so far and they are. And this is also the same recipe that I have used to bake with chocolate with dark or white chocolate custard cream at here, banana with banana cream at here and pandanwith sweet and salty coconutcream at here and they are all awesome too
As a matter of fact, if I didn't tell you that these cupcakes were vegan, you would probably think that you were eating a delicious chocolate cupcake with chocolate ganache and coconut frosting
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