Hokkaido Cupcake 烫面北海道杯子蛋糕

This is a delicious cupcake recipe shared by my FB friend Michelle Heong about 2 years ago. A light spongecake with creamy vanilla custard cream injected into the centre of the cake and topped with fresh strawberry. The cake is best consumed cold with a spoon dig into the cake to spoon out the cake and the cream ^^

Yield: 7 to 8 square box cupcakes

You need 7 to 8 pieces of 5x5x5cm cupcake boxes

Ingredients

All ingredients in room temperature 

Using 55g Omega eggs

55g fresh milk 鲜奶

20g coconut/vegetable oil 椰油/植物油

15g fine sugar 细砂糖

55g top flour 低筋面粉

3 egg yolks 蛋黄

3* egg white 蛋白

25g fine sugar 细砂糖

1/4 tsp lemon juice 柠檬汁

* previous indicated 5 egg whites. Very sorry for the typo-error 😉

Direction 

1. Loosen the flour using a hand whisk.

2. Warm up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. The best temperature is around 65 to 70 degree Celsius. For a rough guide, the content is hot but still safe to be touched by fingers.

3. Stir in the top flour and remove the mixing bowl from the heat. 

4. Add in the egg yolks, one at a time, and mix using a hand whisk. Cover and set aside.

5. In a clean and grease-free mixing bowl, beat egg whites till frothy. Add in lemon juice and half of the 25g of sugar, beat at medium high speed, till the meringue is fine and smooth. Add in the remaining sugar and beat almost stiff peaks formed.

6. Scoop about 1/4 of the meringue to mix with the yolk batter in (4). 

7. Pour the batter at (6) back to the remaining meringue and mix well.

8. Pour the batter into the cupcake boxes to about 4/5 full.

9. Bake at the middle rack of a preheated oven set at 130 degree Celsius for 20 minutes; increase to 150 degree for 15 minutes; and finally at 160 degree Celsius for 10 minutes.

150 degree Celsius for 15 minutes

160 degree Celsius 10 minutes

End of baking.

10. Allow the cakes to cool down completely before pipping the cream.

Custard Cream

Ingredients

23g instant custard powder*

75g fresh milk

50g whipping cream, cold

* instant custard powder thickens into paste after liquid has been added without heating. It can be found at Phoon Huat.

Directions

1. Chill a small metal mixing bowl, a hand whisk, and a damp kichen towel in a freezer for 30 minutes, or until the kichen towel freezes.

2. Mix instant custard powder and fresh milk together. Cover and set aside in a fridge to keep the content cold.

3. Pour whipping cream into the cold mixing bowl from (1). Whip at fast speed till ripples start to trail behind the whisk. Slow down the mixing speed and whip till the cream becomes firm.

Do not over whip the cream, or it will disintegrate into buttermilk and butter..

4. Pour the cold custard mixture from (2) into the whipped cream and blend well.

5. Transfer the whipped custard cream into  a pipping bag fitted with a Wilton 1M nozzle.

Push the nozzle into the cake, and inject some custard cream into the centre of the cupcake.

Pipe some cream on top, decorate with some fruits and sprinkle a thin coat of confectioner's sugar over the top of the cupcake.

Serve cold and enjoy :)

Recipe adapted from Michelle Heong's 烫面北海道蛋糕 with great appreciation :)