I love these Vanilla Chiffon Cupcakes. They are so eggy! A healthier version of Bahulu (low sugar).
And they are children's favorite dessert when piped with lightly sweetened whipped cream. The taste and texture is very close to Hokkaido Cake 北海道戚风杯蛋糕. (origin: Malaysia?)
Recipe from https://kenwee-kee.blogspot.com/2017/10/recipe-easy-light-and-fluffy-chiffon.html with 60% more flour.
Either blend all ingredients in a mixer or hand whisk ingredients sequentially and mix well on each addition. 3Jumbo or 4L egg yolks + 17g caster sugar + 1/8 tsp salt + 41g oil + 51g milk + 3g vanilla extract + shift in 60g self raising flour and 11g tapioca/corn starch.
Meringue
Whip 3Jumbo or 4L egg whites(+/-68g jumbo eggs or +/-50g L eggs) till very foamy, gradually add in 41g caster sugar. Continue whipping till stiff peaks (mine near over whipped, KA speed 6 5min, speed 4 1-2min).
Transfer yolk mixture to a mixing bowl. Add 1/3 of whipped egg whites to the yolk mixture. Mix and fold. Add another 1/3, fold to combine. Add the remaining 1/3, fold till evenly mixed (I like 'folding' with hand whisk. Do scrape the bottom and sides for the final folding).
Baking
Pour the batter into 16 lined moulds 40mmD-bottom, 65mmD-top x 30mmH (85% batter) or 10 bigger cups 60mmD x 55mmH (70% batter). Run a skewer through the batter to remove big air pockets. Bake at middle rack, 140C (preheated) for 20 min, 150C 10 min (additional 5 min for bigger cups) till the cakes spring back when lightly pressed.
Remove, drop baking sheet from 6" high (optional step to prevent sinking). Rest on wire rack till completely cool.
Whipped Cream
Whip 180g cold thickened cream (used 35% milk fat) + 18g caster sugar till firm peaks. Add 1/4 tsp vanilla extract, whip till stiff peaks.
Pipe 10g into the centre of the smaller cakes and 16g into bigger cakes.
Chill before serve. *They taste even better the next day!
Optional: Decorate with fresh fruits and dust with icing sugar.
Whip 180g cold thickened cream (used 35% milk fat) + 18g caster sugar till firm peaks. Add 1/4 tsp vanilla extract, whip till stiff peaks.
Pipe 10g into the centre of the smaller cakes and 16g into bigger cakes.
Chill before serve. *They taste even better the next day!
Optional: Decorate with fresh fruits and dust with icing sugar.
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| Combination of 9 smaller and 5 bigger cups. |
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| I love these Eggy Vanilla Chiffon Cupcakes. |
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| Decorated with freshly picked strawberries from the garden. |
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| Piped with lightly sweetened whipped cream. |
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