Soft, fluffy chiffon cupcakes filled with delicate whipped cream. Hokkaido chiffon cupcakes are light as air and so delicious!
I must admit – in addition to Filipino desserts, I’m also a little obsessed with Japanese desserts (check out my take on Japanese Cheesecake and Baked Lava Cheese Tarts – both of which are Japanese-inspired).
They are always so delicate and not overly sweet. They don’t need a whole lot of frosting (if any), don’t involve complicated flavours and are just so good!
Just like these Hokkaido chiffon cupcakes. When someone says cupcakes I think cake + a boatload of frosting. But these Hokkaido chiffon cupcakes are anything but.
I’ve never been to Hokkaido and I haven’t actually tasted Hokkaido cupcakes before I started making these but if these cupcakes are any indication, then Hokkaido must be my spirit homeland. The cupcakes are light, not overly sweet and just a joy to eat.
And they only get better the longer you refrigerate them (the last batch I baked tasted that much better the next day – and yes it’s a mystery why they lasted that long without getting devoured. Maybe someone hid them at the back of the fridge so no one can see them?).
[clickToTweet tweet=”These Hokkaido chiffon cupcakes don’t need frosting to taste amazing!” quote=”These Hokkaido chiffon cupcakes don’t need frosting to taste amazing!”]
More whipped cream? Yes please!
I found the recipe here though I’ve had to make changes – for one, the whipped cream wasn’t nearly enough for someone as heavy-handed as me (and trust me, more is better!). So I adjusted the recipe to make more.
Great for spring, Easter, everyday
And if you want to make them festive, just get some holiday-themed cups and you’re done! Between the whipped cream and the confectioner’s sugar, these cupcakes are just waiting to be served (then admired then gobbled up).
Though there’s nothing wrong with making them just for you, for today. And in fact I’ve done that a few times. They are great with coffee in the morning (yes, cupcakes for breakfast!), tea in the afternoon or, you know, the occasional midnight snack.
[clickToTweet tweet=”Brighten up your day w/ Hokkaido chiffon cupcakes!Light as air & filled w/ delicate whipped cream” quote=”Brighten up your day with Hokkaido chiffon cupcakes! Light as air & filled with delicate whipped cream.”]
Bust out that scale
As I bake more I learn that weighing ingredients instead of measuring them using cups and spoons results to more wins and less tears. So little by little I’m adding both weight and volume measurements to my recipes.
Not for this though. No matter how hard I try, there is no accurate way for me to convert 20 grams of sugar into tablespoons. So I really recommend that you invest in a kitchen scale, it’s inexpensive and so useful!
You need Hokkaido chiffon cupcakes
These cupcakes are different and so unlike the cupcakes we’re used to and that’s why you guys need to try them (here’s another unique cupcake for you: Brazo de Mercedes Cupcakes)! You will not be disappointed. They are amazing.
(Recipe adapted from Nasi Lemak Lover).
Did you make Hokkaido chiffon cupcakes? I’d love to hear from you in the comments section below.
Looking for more traditional cupcakes? Here you go!
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