Hokkaido Chiffon Cupcakes with Custard filling

 I think I have fallen all over again!! This is one amazing, well almost prefect cake! I loved everything about this cake! Simple to make, cheap to make and the combination of the custard filling and cotton soft cake is perfect!! But.....It lacked flavouring! It had quite a strong eggy smell to it if you ate it alone. So I would probably add a teaspoon of vanilla extract to the cake.  The recipe only gave me 10 cupcakes which is quite sufficient because I have a very small extended family (with cousins' living next door), so 10 cupcakes was enough to feed all of it with no extras for the next day.  I also increased the amount of sugar in both cake and custard filling because I personally prefer my cakes 'sweet' (although most chiffon cakes are not meant to be 'sweet sweet',if you get what I mean). I felt the amount of sugar in the recipe was little.

Filled with custard filling inside.

Adapted from Nasilemaklover

Hokkaido Chiffon Cupcakes

(A)

3 large egg yolks

35g caster sugar (original amount-20g)

35g corn oil

60g fresh milk

70g cake flour

(B)

3 large egg whites

35g caster sugar (original amount-25g)

Custard Filling:

60g dairy whipping cream,chilled

30g caster sugar (original amount-10g)

2 teaspoon custard powder

Icing sugar for dusting

1. Preheat oven at 170 C.
2. Beat yolk and sugar until very pale. (This may take a while. I used my stand mixer and the quantity was quite little for the bowl so it took me about 10 minutes to get to that consistency.)
3. Add corn oil & milk,mix until combined.
4. Add cake flour and mix at the lowest speed until combined.
5. In another bowl, beat egg whites until foamy. Add sugar gradually and continue to beat until soft-medium peak.
6. Take 1/4 of the meringue and mix into the batter to loosen up the mixture.Add the cake batter into the remaining meringue mixture and fold until well combined with a spatula. Divide batter equally (making sure the cupcake liners are fill max 3/4 full) into cupcake liners. ( I got 10 cupcakes from the batter)
7. Bake for 20-25 minutes. 
8. Remove from oven and allow to cool.
9. Prepare filling while baking cupcakes. Place all custard filling ingredients in a bowl and whip until stiff. Place a clingwrap tightly (plastic touching the surface of the custard filling) over the custard filling and chill.
10. Once cupcakes are cool completely, pipe filling into cupcakes. ( Pierce through the cupcakes with the nozzle and pipe.)
11. Chill before serving.