Hokkaido Chiffon Cupcakes with Whipped Cream Filling

Waww..entri ke 3 arini ekk..haha.. nih kira qada` entri2 sebelum nih yang ter miss.. banyak gak entri tertunggak nih,tah bila nak abis..layan ajelah yer.. buat yang masih sudi menyinggah dan mengomen tu terima kasih bebanyak yer..sayang korang!heee~

Tengok tajuk menu..pergh! panjang bebeno.. takpelah,janji ia menggambarkan menu buat tayangan amal pada kali ini.
Sebenarnya, dah dua kali buat kek cawan cipon resepi skodengs dari blog kak rima pakar cipon nun..
Masa kat kampung cuti baru2 ni buat dah.. buat satu adunan terus. Buh dalam papercup gak,err..memula jelah..heh..adunan selebihnya tuh campak masuk loyang jek.. dah laa loyang cipon tah mana kann..campak dalam loyang biasa lak tu..zalim amat.haha..
Sebab ramai ahli boleh join venture ngadap sesama,jadi tak jadi masalah la satu adunan tu nak surut..
Dah balik sini,wat lagi..separuh adunan jek.. laku jugakk rupanya..sedappp dan gebuss...cuma tak secantik cipon kak rima laa..hukk..
Pastu buat yang perisa pandan gak..tapi tak tersnap kot.heh.. :D

Anyway,thanks to kak rima for sharing this marvellous recipe..ecece... ngengada jek speaking omputihs kan..maklum laa kopipes resepi dari blog kak rima bulat2 ni haa,.harap kak rima izinkan ehh..tq2.. Buat penggemar kek chiffon boleh laa bertandang ke blog kak Rima eh..aneka pilihan resepi kek chiffon ada di SANA.. :-)

Hokkaido Chiffon Cupcakes with Whipped Cream Filling
Source:Rima@Bisous A Toi
By:HaSue@sue-hasue.blogspot.com

Ingredients:
2 cups cake flour before sifting
1 cup sugar*
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil -hasue letak minyak canola
1/2 tsp vanilla extract
5 egg yolks
8 egg whites
1/2 tsp cream of tartar (or 1/2 teaspoon lemon juice or white vinegar)

Whipped Cream Filling:
2 cups whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract


Method
1. Make sure everything is at room temperature, especially eggs and milk. Preheat the oven to 450 F.
2. Shift the cake flour together with baking powder and salt into a large mixing bowl.
3. In a medium bowl, blend well milk, oil, vanilla extract and the 5 egg yolks.
4. Add the egg yolk mixture to the dry ingredients, and beat it for about two minutes.
5. Beat the egg whites with cream of tartar on high speed until foamy, then slowly add in sugar and continue to beat until stiff peak form. (Mindy says: "Most recipes tell you to add most of the sugar to egg yolks, and only add a small amount to the egg whites, but some bloggers say that professional bakers do just the opposite. Huh! Trade secrete! I tried it today, and it worked really well!")
6. Fold the meringue into the yolk mixture in 3 parts.
7. Spoon into 24 cupcake cups evenly, give them a couple of big taps on the table to break the large air bubbles in the batter for finer texture of the cakes, and bake at 350 F for about 20 minutes. Tooth pick test for doneness. Remove from the oven, and cool on racks straight up.
8. Measure the heavy cream, sugar and vanilla into the mixing bowl, mix on high speed until medium peak form.
9. Fit the piping bag with a narrow tip, and fill it with whipped cream. Pipe the cream into center of the cupcakes after they are completely cooled or refrigerated. Dust with powdered sugar.

Memang ngam jer makan dengan whipped cream tuu..sedapp! Eh,tu ada nampak sikit warna pandannya tu haa.. Err..yang atas tu konon2nya bentuk bunga mawar...miahahaa..ngeri betul bunga mawar putih aku nih..kalo x bagitau mesti orang ingat whipped cream tumpah..hebehebehee ;P