My kids were asking for Hokkaido Chiffon Cupcakes again, to share with their friends. Using the same recipe which I've baked earlier with orange, I decided to make with lemon and poppy seeds this time.
Topped with little rounded scoops of red dragon fruit. Keep refrigerated, best eaten when cold! Sprinkle some icing sugar just before serving.
But the filling inside is still firm, as the cake is still cool to the touch from the overnight storage in the fridge. Really good eaten while still cold. Now the kids are asking, what's the next flavour!Lemon-Poppy Seeds Hokkaido Chiffon Cupcakes
(adapted from "Let's Eat", Agnes Chang, with some minor changes)
80gm self-raising flour, sifted
40gm caster sugar
1 tbsp poppy seeds
6 egg yolks
60ml lemon juice
1 tsp grated lemon zest
60ml corn oil
6 egg whites
1/2 tsp cream of tartar
70gm caster sugar
200gm whipping cream
2 tbsp icing sugar
fresh fruits for decoration
- Place all ingredients from A into a medium mixing bowl, stir in one direction till well combined.
- Whisk egg whites with cream of tartar till foamy, add caster sugar gradually and whisk till stiff.
- Mix 1/3 of egg white mixture into the egg yolk mixture, and mix well to combine. Slowly pour this mixture into the remaining egg white and stir lightly with a spatula till well combined.
- Spoon cake batter into paper cups till 80% full. Bake in a preheated oven at 160C till cupcakes are cooked and golden brown, about 20-25 minutes. Remove and leave to cool on wire rack.
- Filling : Whisk whipping cream till stiff. Put into a piping bag fitted with a round nozzle and push nozzle into the centre of the cupcake, pipe some cream into it, and over the top centre of the cupcakes.
- Sprinkle cakes with icing sugar, and decorate will slices of fresh fruits.
Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky here.