Hokkaido Chiffon Cupcakes. Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. Did you make Hokkaido chiffon cupcakes? I'd love to hear from you in the comments section below.

So eating one (or two) is, well, not too big a sin. Secondly, the cupcakes are served COLD. Hokkaido Chiffon Cupcakes are very different from the regular cupcakes you usually bake.
Kamu dapat dengan mudah membuat Hokkaido Chiffon Cupcakes menggunakan 11 bahan dan 9 langkah kerja yang cepat.

Bahan-bahan yang dibutuhkan untuk membuat Hokkaido Chiffon Cupcakes :

Bahan A:.
3 btr kuning telur.
25 gr gula.
35 ml minyak.
60 ml susu cair.
70 gr terigu kunci,ayak.
Bahan B:.
3 btr putih telur.
25 gr gula pasir.
Bahan C:.
150 gr whipped cream bubuk + 100 ml susu cair dingin.

Chiffon cupcakes are very soft and fluffy. But when they cool down, they would shrink. I have finally caught on to the Hokkaido Chiffon Cupcake craze (is it still on or is this so yesterday?). What motivated me to bake these little yummies was that I had leftover filling from my Tiramisu Cake.

Langkah-langkah untuk membuat Hokkaido Chiffon Cupcakes :

Bahan A:Kocok kuning telur + gula sampai telur memucat.
Tambahkan minyak+ susu cair, mixer sebentar.
Tambahkan lagi ayakan terigu,mixer sebentar sampai rata.
Bahan B:Kocok putih telur sampai berbusa, masukkan gula secara BERTAHAP,kocok sampai Kaku.
Masukkan kocokan putih telur ke dlm bahan A secara BERTAHAP,aduk balik hingga rata.
Tuangkan dlm cup(kira2 jadi 13 bh).
Panggang sampai matang.
Setelah matang,Masukkan whipped cream ke dlm cupcakes.
Hias atasnya dgn whipped cream.

Divide batter into the ramekins or dariole moulds. Fun fact: Hokkaido Chiffon Cupcake, also known as 北海道牛奶蛋糕, is not from Japan. There were two theories that why we named it, 'Hokkaido Chiffon Cupcake'. Source : All that Matters via Dreamersloft (with minor modification). Do you ever felt frustated when you baked a cake?