Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious!
(Love light airy desserts? Try Brazo de Mercedes cupcakes – it’s a cottony meringue cupcake filled with delicious custard!)
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.
What do Hokkaido chiffon cupcakes taste like?
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 like chiffon cake. The filling is delicate, just slightly sweetened whipped cream. Then you finish it off with a dusting of powdered or confectioner’s sugar. It’s 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?
How to make Hokkaido cupcakes
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.
To make the chiffon cupcakes:
1. PREP OVEN AND MIXER. The first thing you want to do is preheat your oven to 325F. Then you also want to put the bowl and whisk you’re going to use to whip your cream and chill them in the fridge.
2. WHISK EGG YOLKS. Then using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whisk egg yolks and granulated sugar until significantly lighter in colour (about 8 minutes on med-high speed).
3. ADD WET INGREDIENTS. Add canola oil and milk and continue whisking until thoroughly incorporated.
4. ADD FLOUR. Switch to low speed and add cake flour. Whisk until just combined.
5. ADD EGG WHITES. In a separate bowl using a different whisk, beat egg whites until foamy. Gradually add sugar until you reach stiff peaks. Fold your egg whites into your egg yolks until just combined. Be careful not to overdo it so as not to deflate your egg whites.
6. TRANSFER TO CUPCAKE CUPS. Transfer your batter into cupcake cups until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to crack and turn matte. A toothpick inserted into a couple of cupcakes should come out clean or with minimal dry crumbs. Set on a wire rack to cool completely.
To make the whipped cream filling, simply get your chilled bowl and whisk from the fridge and whisk all your ingredients until you reach stiff peaks.
How to fill Hokkaido cupcakes
Personally, this is my favourite step when making cupcakes! And before starting, always make sure your cupcakes have cooled completely before filling them.
1. TRANSFER CREAM TO PIPING BAG. Transfer your cream into a piping bag fitted with your preferred tip. To fill cupcakes, I like using a Bismark piping tip but if you don’t have one you can use any small tip you have.
2. FILL CUPCAKES. Insert tip in the middle of cupcake and gently press to fill the cakes (you will feel the cakes getting puffy). Stop the minute you start to see the filling show on top. I like covering the top with a star to make it pretty! Finish with a dusting of with confectioner’s sugar.
Check out the video to see how I do it.
Hokkaido cupcake recipe tips
Here are some tips I’ve learned along the way in the years I’ve been making these cupcakes:
Use a kitchen scale when baking
As I bake more I learn that weighing ingredients instead of measuring them using cups and spoons results to more wins and less tears. A lot of the times you can get away with it but unfortunately, not with this recipe.
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!
Use cardboard cupcake cups
For best results, use cardboard cupcake cups (the ones that don’t need to be put inside a cupcake pan to hold their shape).
These cupcakes need something sturdy to latch on to as they bake and rise and regular paper cups are a little too flimsy.
Can I use all-purpose flour instead of cake flour?
Ideally, you want to use cake flour in this recipe because cake flour results to cupcakes (and other baked goods) with a finer, softer texture. And that’s what we want here.
However, it is a specialty ingredient and not everyone has it in their pantry. Don’t let it stop you from making these amazing cupcakes! Here’s how you can make cake flour with the all-purpose flour you already have at home.
Perfect cupcakes for spring, Easter, Mother’s Day, everyday
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.
Hokkaido Chiffon Cupcakes
For the Cupcakes:
- 3 pcs large eggs whites separated from yolks, room temperature
- 45 g granulated sugar divided into 20 grams and 25 grams
- 35 ml canola oil
- 60 ml milk
- 70 g cake flour sifted
For the Whipped Cream:
- 240 ml heavy cream chilled
- 25 g granulated sugar
- 1/4 tsp vanilla extract
For the Assembly:
- Confectioner's sugar for dusting
For the Cupcakes:
- Preheat oven to 325F. Grab the bowl and whisk you're going to use to whip your cream and chill them in the fridge.
- Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whisk 3 egg yolks and 20 grams sugar until significantly lighter in colour (about 8 minutes on med-high speed).
- Add 35 ml canola oil and 60 ml milk and continue whisking until thoroughly incorporated.
- Switch to low speed and add 70 grams cake flour. Whisk until just combined. Set aside.
- In a separate bowl using a different whisk, beat 3 egg whites until foamy. Gradually add 25 grams sugar until you reach stiff peaks.
- Fold your egg whites into your egg yolks until just combined. Be careful not to overdo it so as not to deflate your egg whites.
- Transfer your batter into cupcake cups until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to crack and turn matte. A toothpick inserted in some of the cupcakes should come out clean or with minimal dry crumbs.Set on a wire rack to cool completely (see notes).
For the Whipped Cream:
- Get your chilled bowl and whisk from the fridge and whisk all your ingredients until you reach stiff peaks.
For the Assembly:
- Ensure your cupcakes have cooled down completely before filling them with whipped cream.
- Transfer your cream into a piping bag fitted with your preferred tip. Insert tip in the middle of cupcake and gently press to fill the cakes (you will feel the cakes getting puffy).
- Stop the minute you start to see the filling show on top. Dust with confectioner's sugar.
- The cupcakes are going to be super fluffy freshly baked then will deflate slightly as they cool down. This is normal.
- This recipe yields 9-13 cupcakes depending on the size of cupcake cups you use.
- See post for more baking tips and watch video for step-by-step instructions.
Nutritional information are estimates only.
Did you make Hokkaido chiffon cupcakes? I’d love to hear from you in the comments section below.
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