Remember how much we love our ultra soft and feather-light banana chiffon cake?
I can tell you that THESE banana chiffon cakes are even better!!!
These Hokkaido banana chiffon cupcakes are ultra soft, feather-light AND super-finely textured. Like most typical Hokkaido cupcakes, these banana cupcakes are extra delightful to enjoy because of their oozing cream filling. Best of all, I have made this cream filling with banana, vanilla and brown sugar and it is so so so yummy!!!
I can feel that my eyes were dilating when I had my first bite of these cupcakes. Instantly, I had a sudden surge in my confidence, being 100% sure that my husband and son will love these and they did! In fact, I'm loving the feeling of anticipating satisfying reactions from the man and the little man as I can't help watching them closely when they had their first bites of these cupcakes. I must be a psycho mum or something!!! Geez!
To bake the cupcakes, these are what I did:
As this is such a fabulous recipe, I like to bake these Hokkaido (milk based) chiffon cupcakes along with Joyce from Kitchen Flavours and Lena from Frozen wings as part of our bake-along theme.
60g oil, preferably Bake them at 140°C (or 125°C fan forced) for 20 mins at Here's the fabulous recipe that is mostly adapted from here
Makes 13 cupcakes
A
Alfa One rice bran oil which is light in flavouring
40ml milk
B 40g banana smooth purée, not roughly mashed from 2/3 small ripen banana
5 egg yolk (from medium eggs, 60g each)
100g cake flour, preferably 7-8% protein and unbleached
C 1/4 tsp ground cinnamon
5 egg white
90g sugar (from medium eggs, 60g each)
D
1/4 cup (60ml) mashed banana, from 1 1/3 small or 1 medium ripen banana - the weight is not so critical
1/2 cup (120ml) cream
E 1/2 cup (120ml) milk
To make banana cream filling: 20g (2 tbsp) cornflour
50g light brown sugar - you can reduce this if you reckon that the banana that you used is very sweet
1/2 tsp vanilla paste or 1 tsp vanilla extract
a pinch of salt
Note: after using the filling to pipe the cakes, you will have about 1/4 cup as leftover.
a few slices of banana to top
icing sugar to dust, optional but I think it is not necessary
Preheat oven to 140°C (or 125°C fan forced). If you are using paper baking cups like the ones that I'm using, arrange them on baking tray. Otherwise, you can line baking cups in a muffin tin.
Combine ingredients A in heat proof mixing bowl. Place the mixing bowl on a double boiler and cook until mixture is lukewarm. Otherwise, mixture can microwave in high power for 30-40 secs.
Using a hand whisk, whisk in banana purée and egg yolks (ingredient B) one at a time. Sift in all ingredients C into the egg yolk mixture and fold until mixture is well combined.
Using an electric mixer with whisk attachment, beat egg white (from ingredient D) in low speed for 2-3 mins until foamy. Increase beating speed to medium high. While beating, add sugar gradually in about 3-4 batches and continue beat till stiff peaks form.
Fold egg white mixture into egg yolk mixture in 2-3 batches and do it very gently. When the mixture is well combined, fill batter into baking cups to about 3/4 full. Give the baking cups or your muffin tin a gentle tap to remove large bubbles in the batter.
To finish:
Using a blender, blend all ingredients E until smooth and combined. Transfer cream mixture into a saucepan and cook the mixture with low heat and constant stirring until thicken and can coat thye back of the mixing spoon. Do not boil or over-cook your mixture. Transfer filing into a bowl and cover the surfaces well with cling wrap - This will avoid a layer of skin forming. Chill for 1-2 hrs. Mix well to smoothen the mixture before transferring it into a piping bag. If mixture is too lumpy after cooling, you can process it until it is smooth enough for your use.
Pipe cream into cupcakes using a long narrow piping tip (like Wilton 230). Top the cupcakes with slices of banana and dust with icing sugar (optional). Serve at room temperature or chilled. Both are yummy!
Happy Baking
the middle rack. You can cover the cupcake very loosely with a foil or place a empty baking tray on a oven rack and place the rack in the position just above your cupcakes as a heat shield if your oven is too strong with its top heat - If you think that your oven temperature is well calibrated, you can choose to omit this step. Remove the foil or the "heat shield" and increase the temperature to 150°C (or 140°C fan forced) and continue to bake for another 15-20 mins, After removing the cupcakes from the oven, drop the cupcakes from a 20-30cm height immediately after baking. Place the cupcakes on a wire rack and allow them to let cool completely. To make banana cream filling:
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Here are our friends that have joined us for this bake-along. Please visit their blogs for more of their Hokkaido Chiffon Cupcakes baking.
Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 6 Aug to 15 Aug 2015.
This post is also linked to the event,
For our next bake-along, we are baking Chocolate Raspberry Pound Cake, Recipe from the book, Cake Keeper Cakes, pg 78 or here which is to be posted on 20 Aug 2015. Please bake-along with us! All you need to do is to bake this recipe and link with us for the next 10 days. Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Jess from Bakericious at this post.
Before linking with us, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!
Our Little Thumbs Up event starts on the first day of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is BROWN SUGAR and MOLASSES for August 2015 and link with us at What after August 2015? Doreen from Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to this post anytime until 31st Aug 2015.
my little favourite DIY and me from Bake for Happy Kids will be the next hostess of September 2015 and her theme is MILO or any chocolate malt powder! Bake for Happy Kids, my little favourite DIY and Jess from Bakericious.
Don't forget to submit your details to win this churro cooking set from Davis and Waddell.
Due to its size and bulk, this giveaway is open to Australian residents only. Submission ends on 17 August 2015. Please support and participate this giveaway so that Davis and Waddell and Bake for Happy Kids can organise more fabulous giveaways in the near future.
As mentioned at here, please be assure that this giveaway submission program do not share your details with others. So no worries at all if this is your concern!
Davis and Waddell Churro Set
