Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

Ingredients:

(A)

3 Egg yolks

1/8 tsp Salt

25 gr Oil

25 gr Milk

1/2 tsp vanilla extract

32 gr Cake flour

8 gr Green tea powder

1/8 tsp baking powder (sift together with flour & green tea powder)

(B)

3 egg white

1/4 tsp cream of tartar

50 gr Caster sugar

(C)

150 gr Non-dairy whipping cream

75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

Method:

- Preheat oven to 175℃。

- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.

- Fold in flour mixture and set aside.

- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.

- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.

- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.

- In a separate bowl, beat whipping cream till stiff.

- Use a straw to make hole into the chiffon cupcake.

- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.

- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).