Sunday, 22 June 2014

Hokkaido Cupcakes with Durian

Finally baked this Hokkaido cupcakes! It has been my to do list long time ago. I did a change of the filling. Instead of using 100% whipping cream into this yummy cupcake, I add in the King of fruits. Durian is in season now, I believe most of you love this fruit as much as me! To add on, I used some nice seashells that Qi picked up from the ECP beach this morning too. They fit into the theme of today's bake perfectly.
Hokkaido Cupcakes with Durian 
Are you ready to have a bite on it?
Look at the generous filling, simply durianlious! Yum~~

Hokkaido Cupcakes with Durian 
Recipe for cupcake source from Nasilemaklover, Durian filling by Taglicious
(Make 8 squarish medium size cupcakes)

To make mini chiffon cupcakes
Egg yolk batter
  • 3 egg yolks
  • 20g of caster sugar
  • 35g corn oil ( I used soya bean oil)
  • 60g of milk
  • 70g of cake flour (I used top flour)
Egg white meringue 
  • 3 egg whites
  • 25g of caster sugar

Durian Filling 
  • 180g of fresh durian pulp
  • 60g of dairy whipping cream 
  • Some icing sugar, sprinkle on top of cupcakes

  1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
  2. (Let prepare the egg yolk batter first.) Beat the 3 egg yolk and sugar with a electric whisk till it turn pale.
  3. Add in the oil and mix well.
  4. Add in milk and mix well.
  5. Lastly, Add in the sieved flour into the batter and beat it till it form into a smooth batter. Set aside and prepare the meringue.
  6. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
  7. Add in the white sugar gradually while beating the egg white. 
  8. It took me about 7-10 mins till the egg white form into a stiff peak form (Look at Pics 11).
  9. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
  10. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
  11. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
  12. Pour the batter into 8 squarish cupcake holders. 
  13. Bake it in a preheated oven @ 170C for 25mins, or till it's top is golden brown and cooked.
  14. (Let prepare the durian filling). Beat the dairy whipping cream till soft peak using a electric whisk(About 4mins).
  15. Add in the fresh durian pulp and continue to beat till smooth.
  16. Transfer the durian filling into a pipping bag. 
  17. After the cupcakes had cooled down, you can start pipping in the durian filling.
  18. Push the tip into the cupcakes and squeeze in the durian filling to the top.
  19. Sprinkle some icing sugar on the cupcakes and it is ready to serve.

Taglicious's Note:

  • Individual oven temperature varies, please adjust the cooking time to fit your machine.
  • Please use dairy whipping cream to give creamy milky taste to the filling. 
  • Durian's quality varies, please adjust the cream addition accordingly to prevent the Durian cream become too watery.
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1 comment:

  1. Hi Grace,
    How should the cakes be stored? In the fridge? If so, how many days can it be kept?