Mocha Hokkaido Chiffon Cupcake ~摩卡北海道戚风蛋糕

Bake Along #84 is baking the popular Hokkaido Chiffon Cupcakes. My kids never get bore with the Hokkaido Chiffon Cupcake. I have baked a quite a few different flavor here, here, here and here.

圆形的北海道戚风小杯蛋糕！！看看这芒果装饰像支小鱼还是小鸡呢？

 Usually they are bake in square mini size cupcakes. Just want to make it a little bit different, i baked with the round ones. Round Hokkaido Chiffon Cupcake..what do you think of that? My second told me that the mango cut out look like a little fish and my youngest told me it look like a little chick. Which one do you think it look like??

First batch of the cupcakes and i have 3 sitting on the table top waiting for the second round baking.

This round the cupcakes does shrink a little with a little crack but it is still nice and pretty. 

Snip a cross into the cupcakes, with a pair of sicssor.

Mango cut out with a cookie cutter to garnish the cupcakes.

The mango is actually a mango shape cut out.

Square Hokkaido Chiffon cupcake , which one do you like? If you have not try baking these cupcakes, do join us in Bake Along. Bake ^_^

Mocha Hokkaido Chiffon Cupcake
Recipe adapted from here
Makes 5 round cupcakes and 7 square cupcakes

A. Ingredients:
60g corn oil
80g milk
100g top flour (i used Hong Kong flour)
5 egg yolks
1 tsp cocoa powder
2 tsp Nescafe classic (instant coffee)

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

Ingredients for filling: 
(i used the previous chocolate frosting from here: 

2 oz bittersweet or semisweet chocolate (do not excess 61% cacao) chopped

1 oz milk chocolate chopped

1 Tbsp whipped cream (i use thickend cream)

1 Tbsp/15gm butter

1/4 cup sour  cream (i use greek plain yogurt)

1/2 tsp vanilla extract

To do frosting:

Stir both chocolate, cream and butter in a medium bowl over simmering water until melted and smooth. (i zap it in mircowave oven at HIGH power level for 40 seconds) Remove and whisk in sour cream and vanilla. Fill the frosting into a pipping bag, fitted with a plain pipping nozzle and chill it in the fridge for 5 minutes before pipping it into the cupcakes.

To do 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.

2. Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture.

3. Add the sift flour, cocoa powder and instant coffee and mix the mixture until smooth.(updated on 20/2/2016)

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 with a hand whisk. Then fold in the remaining egg white to the egg yolk mixture with a spatula. (updated on 20/2/2016)

6. Fill up 3/4 of the cupcake liner. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins. (this is the temperature that suits my oven, please adjust the temperature that suits your oven temperature accordingly, you know your oven better then me :D )

7. Knock the cupcake on table top once and set aside to cool completely.

8. Snipped a cross on the cupcake with a pair of sicssor  and pipe in the chocolate frosting, sprinkle with icing sugar and garnish with fruit if desired. (i used mango)
 Serve cold! 
** i used grade AA eggs (weight about 65 grams without shell)

Soft and fluffy with chocolate frosting!

蛋糕柔软再配上巧克力糖霜！

Enjoy~

This post is link to Bake Along #84, Hokkaida Chiffon Cupcakes host by

Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake For Happy Kids,

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