Hokkaido chiffon cupcakes

Hakkaido Chiffon cupcakes is a "in" cake now and they are so many people in facebook showing their pictures. Thanks Nasi Lemak Lover sharing the recipe for me to try on this nice cake. I have changed the dairy cream to non dairy cream and omit the sugar.

When it was out from oven, it looks fat n tall, but it will sink when cool down

With the fillings and decorations

Chiffon cake
3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling
60g non dairy whipping cream
1tbsp instant custard powder (Mix with 1 tbsp of cold water n mix well)

Snow powder, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.