Hokkaido Cupcake ( mango cream )

14 Hokkaido cupcakes is never too much for a family of three

Sexy closeup

I am catching the tail end of the Hokkaido cupcake craze but still, it is never late than never ! This is my second attempt because I was not happy with my first – the cream did not get piped all the way in  and the cupcake was as wrinkled as a dried plum. also, the cream filling was too watery because too much mango was added too early in the whipping process.

I ironed out the kinks and baked an entire tray of little beauties, now worthy of being shared with my neighbor. To ensure that each cake has as much cream as its little body can hold, I made a cavity in each cake with a paring knife – a cheat step but I am certainly glad I did.  One can never have too much of mango cream and the extra work seems worth it.

Makes 14 cupcakes

Ingredients :

Chiffon –

7 yolks

40g sugar
70g corn oil
120g milk
140g cake flour

Meringue -
7 egg whites
50g sugar

½  tsp cream of tartar

Filling
50g   whipping cream
¼ mango, finely chopped

Icing sugar, for dusting

Method
Pre-heat oven to 170C.

A :

Whisk egg yolk and sugar at medium speed until color turns pale.

Whisk in corn oil and milk in this order, until mixture is very pale with fine foam and doubles in volume.

Sift in cake flour in 6 batches. Fold the flour into the egg mixture every time after sifting.

B :

Whisk egg white until frothy, course bubbles. Sift in cream of tartar and whisk until fine foam forms.

Pour sugar in a steady stream and whisk until meringue is glossy and soft peak forms.

The volume at this stage should be able tripled its initial volume.

Combining A and B :

Divide the meringue to 6 portions.

Add 1/6  of the egg white meringue to the batter. Fold in gently with a spatula.

Repeat the above step until the egg white and batter are combined.

Preparing to bake :

Spoon the combined batter to the prepared cups, filling to 80% full. I spoon the batter until it reaches the indentation of the cup liner.

Bake the cupcakes in the preheated oven of 170C for 20 minutes or until the cakes just tan.

Filling :
Whip the cream until frothy.

Add sugar and whip further until fine foam forms. The foam will appear dry.

Add chopped mango and continue to whisk until the cream gives an even hue.

Pipe the cream into the cupcake .

Refrigerated before serving.

Just before serving, dust with a layer of icing sugar. Decorate with a tiny dark chocolate disk.