Fairy and Butterfly Cupcakes

I was going through the library last weekend and because my girl was there, I have no time to waste before going back to her after leaving her at the kids level of the library, I quickly grabbed a few books, erh... in fact, like 8 large books... all baking and recipe books. And in this Home Baking book, I saw these beautiful cupcakes... which rose nicely with a flat top... this kind of cupcakes is best for decorating... in anyway you want.

 

I tested out the recipe for Butterfly cupcakes. (The recipes below are revised... reduced sugar etc... which I think is more suitable for Asian tastebuds) It is also super simple and taste absolutely great.

 

 

Hokkaido chiffon cupcakes 北海道牛奶蛋糕

Saw this Hokkaido Cupcakes on sale and they look interesting... I searched the internet and was so glad to find this from nasi lemak lover. I tried it immediately... Followed all the ingredients closely and wahlah... the eventual product is divine!!! It puffs up alot during the baking, and I was expecting it to sink alot during cooling... however, the shrinking was really minimal... perhaps I beat the eggs really well... since there was no levening agents or baking powder used. I changed some of the descriptors from the nasi lemak lover version though.

Hokkaido chiffon cupcakes 北海道牛奶蛋糕
(recipe source: adapted from Forbidden Garden with minor changes)
*makes 9 cupcakes

 

Chiffon cake

3 egg yolks

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

3 egg whites
25g sugar


Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder


Icing sugar, for dusting


Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Whisk egg yolk and sugar with electric whisk 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 forms.
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/whisk 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 fully cooled cupcake and dust with icing sugar. Refrigerate before serving.

Cupcakes - Cookies, butterflies, grape

Taking a big risk, I took up the order, wishing my oven will cooperate and work one more time for me last Sunday... She has a gathering and it would be a pity to not get cupcakes...and I will be so sad not getting to make any! 

It works, finally! And I got these up... Made the Cookies 'N' Cream cupcakes from harwood podcast.com which was so delicious the other time I made it I had to do it again! Adopted some deco ideas from crumb boss, I made the delicious cookies and cream cupcakes... followed by hot cocoa cupcakes from crumb boss (without the cyanne pepper) and made the butterflies and grape design on a slice of fondant... I had great fun making them and customer was super happy... :) Can't wait to take up more jobs! (and of all... get my oven repaired so I can do so...)