Hokkaido Chiffon Cupcakes (北海道牛乳蛋糕)

• Dry Ingredients
• 70g cake flour (1/2 cup + 1 tbsp, spooned and leveled), sifted
• 1 tsp milk powder (optional, for extra milky flavour)
• Pinch of salt
• Egg Yolk Mixture
• 3 large egg yolks
• 35g granulated sugar (2 tbsp + 2 tsp)
• 45 ml neutral oil (3 tbsp)
• 90 ml whole milk (6 tbsp)
• 3/4 tsp vanilla extract
• Meringue Mixture
• 3 large egg whites
• 1/4 tsp cream of tartar
• 45g granulated sugar (3 tbsp + 2 tsp)
• Stabilized Whipped Cream Filling
• 3/4 tsp powdered gelatin
• 1 tbsp cold water (15 ml)
• 1 cup heavy cream (240 ml, 33-36% fat, very cold)
• 2 tbsp sweetened condensed milk (adjust to taste)
• 1/2 tsp vanilla extract
• Pinch of fine salt (optional but recommended)
• For Serving
• Powdered sugar and fresh fruit, for serving

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Place 7–10 tall paper cupcake cups on a baking sheet (not a muffin tin). Sift together the flour, milk powder, and salt. Set aside.

2. 2

   The goal is a smooth, glossy meringue that forms stiff peaks — not foamy, dry, or grainy. Start on low speed (Speed 2–3) for 30–60 seconds to loosen the egg whites and form small, stable bubbles. Increase to medium speed (Speed 4–5), add the cream of tartar here, and beat for 1–2 minutes, or until you see soft peaks begin to form. Next, increase to medium-high speed (Speed 6–8) and gradually add the 50g sugar over 2–3 minutes, one spoonful at a time. After all the sugar has been incorporated, continue beating at the same speed for another 2–3 minutes, or until the meringue is glossy and forms stiff peaks that stand straight up without collapsing. The mixture should cling to the bowl, feel smooth (not grainy), and have a slight sheen. Avoid overbeating, which can dry out the foam and make folding difficult.

3. 3

   In a large bowl, whisk the egg yolks with 2 tbsp (30ml) sugar until pale and thick (3–5 minutes). You want them pale and slightly thickened, but 3–5 minutes usually suffices unless you're aiming for a genoise-like structure. Over-whipping can introduce too much air and destabilize your structure later. Add the oil and vanilla; whisk until smooth. Add the milk and whisk to combine.

4. 4

   Sift in half the dry mix and whisk very gently, just until combined. Sift in the remaining flour and mix again. Do not overmix.

5. 5

   Fold ⅓ of the meringue into the yolk mixture to lighten. Gently fold in the remaining meringue until fully combined. Spoon into the cups, filling each 80–90% full. I like using a medium ice cream scoop for this job.

6. 6

   Bake at 325°F (163°C) for 18–22 minutes, or until: the tops are matte and slightly cracked, a toothpick inserted comes out clean or with dry crumbs, and the internal temperature reaches 200°F (93°C). Cool fully on a wire rack before filling. I like cooling my cupcakes upside down. However, if they rose above the rim, let them cool standing up, then after 7–10 minutes or so, place them on their sides to finish cooling.

7. 7

   Bloom the gelatin: In a small heatproof bowl, sprinkle the gelatin over cold water. Let sit for 5 minutes to bloom. Melt the gelatin: Microwave the bloomed gelatin for about 5–8 seconds until just dissolved (do not let it boil). Stir and let cool slightly—it should still be liquid but not hot. I like adding a few tablespoons of my cream into this mixture and stirring it well; this optional step makes it incorporate better.

8. 8

   In a chilled bowl, beat the heavy cream with vanilla, salt, and condensed milk on medium speed until soft peaks form. With the mixer running, slowly drizzle in the cooled gelatin. Continue whipping until medium-stiff peaks form. Use immediately or chill: pipe into the cupcakes or use to fill rolls. It will firm up further in the fridge over 1–2 hours.

9. 9

   Fill the cupcakes 1–3 hours before serving and up to 8 hours ahead. Use a piping bag with a narrow tip. Insert it into the centre of each cooled cupcake and pipe until slightly puffy and the cream peeks out. Dust with powdered sugar before serving.