Oreo Hokkaido Cupcakes ~ 奥利奥北海道蛋糕

早安！早安！

时间过的真快，一转眼就到年尾了，宝贝们都在放暑假呢！

妹妹的宝贝门也来家里玩，家里可热闹了！

做了宝贝门喜欢北海道蛋糕让他们当点心。

这次换了内馅， 用了奥利奥当主题。。哈哈！

您家的宝贝喜欢奥利奥吗？？

其实这蛋糕最主要是要分享到Fion的Best Recipe For Everyone的活动！！

谢谢Fion让我参与她的活动！！

Good morning!! Can you imagine how time flies!! It is December now .. almost end of the year! Kids are having their super long school holidays!! My sisters' kids are coming over. They are big fan of Hokkaido cupcakes, I thought why not bake some for them for tea time treat...

I am using my most reliable HCC recipe BUT just make a little changes in the filling I added crushed OREO in the filling.

Do you like OREO? Does you kid love them??

Ours kids are big fan of OREO..

These Oreo Hokkaido Cupcakes are specially dedicated to Fion event 

Best Recipe For Everyone #5 Dec '14

'My Little Cupcake'

Hokkaido Chiffon Cupcakes

Recipe from my previous post here with slight changes
(yield 13 cupcakes)

A. Ingredients:
60g corn oil
80g milk
100g top flour (i used Hong Kong flour)
5 egg yolks
1/2 tsp vanilla essence (i use vanilla paste)

B. Ingredients:
5 egg whites
90g sugar
1/2 tsp lemon juice

Ingredients for whipped cream/Chantilly cream filling:
150g dairy whipped cream (i used Anchor brand with 30% butterfat)
14g castor sugar
1 tsp vanilla paste
4 pieces OREO without the cream (crush till fine crumbs)


Method for filling:
Pour whipped cream, vanilla paste and sugar into a mixer bowl.  Whisk with a hand mixer until it is light and fluffy.  Fold in the crushed OREO crumbs. Store in fridge if you are not using it immediately. (Whisk it immediately from the fridge. Do not over whipped. Over whipping it will turn watery and the butterfat will stick together. The cream will not be smooth)

Method for cupcake:
1. Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm.

(I zap this mixture in mircowave for 45 seconds)

2. Add egg yolk, one at a time, mix with a whisk.Then add vanilla paste, stir well the mixture.

3. Add the sift flour, mix the mixture until smooth.

4. Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.

5. Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture.

6. Pour into square cupcake cases. Filling 3/4 of the cupcakes cases.

7. Bake in a preheated oven at 140C for 15 minutes and another 150C for another 10-15 minutes. Knock the cupcake on table top once and set aside to cool completely. (this is a must to prevent the cupcake from shrinking)

8. Make a hole on the cupcake (i snipped a cross on the cupcake with a sicssor)  and pipe in the whipped cream, sprinkle with icing sugar and garnish with mini OREO Serve cold!

柔软，绵密的蛋糕配上香香的奥利奥内馅。。好吃！！

ENJOY~

I am linking this post to

 Best Recipes For Everyone #5 Dec '14 ~ My Little Cupcakes (我的小小杯子蛋糕）

host by Fion from Xuan Hom Mum Kitchen Dairy.

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