Durian Hokkaido Chiffon Cupcakes 榴莲北海道戚风杯子蛋糕

Hokkaido Chiffon Cupcakes is popular in the foodie blogosphere for its soft light texture and a creamy filling inside. Besides whipped cream, many flavours have been created and durian is one of them. Since I still have a tub of durian in the freezer, I made these small cakes over the weekend. These cakes are full of durian fragrance for besides the durian filling, I added a tablespoon of durian puree into the batter. They can be done easily within an hour minus chilling. Definitely a welcome treat for durian lovers.

Durian Hokkaido Chiffon Cupcakes

Ingredients:
3 large eggs
30g light brown sugar
35g corn oil
65g milk
1 tbsp durian puree (blend fine from durian flesh)
70g plain flour

3 egg whites
25g caster sugar

Filling
100g durian puree
80g non-dairy whipping cream (fresh whipping cream)

Method:

Preheat oven to 165 deg C. Arrange 8 paper square cupcake liners on baking tray.
Use hand whisk or electric hand mixture to whisk durian puree, egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
Sift in flour in 2 batches, stir to combine.
With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes. Leave cake to cool down completely before adding durian filling.
Whisk non-dairy whipping cream to peak form and fold in durian puree, fold well with a hand whisk.
Spoon filling into piping bag and pipe into the center of the cake. Chill cake for at least 2 hours and dust some icing sugar or snow powder before serving.

~~~~~~~~~~~~~~~~~~~

榴莲北海道戚风杯子蛋糕

材料：

3个蛋黄（用大鸡蛋）

30克赤砂糖
35克玉米油

65克牛奶

1汤匙榴莲泥（榴莲肉打成泥）

70克普通面粉

3个蛋白

25克细砂糖

馅料：

100克榴莲泥

80克植物性奶油

做法：

预热烤箱至165度。准备8个方纸杯在烤盘上。
用手动打蛋器将榴莲泥，蛋黄及赤砂糖搅打至白。加入玉米油和牛奶，拌匀即可。
面粉分两次筛入蛋糊里，搅拌均匀。
用电动打蛋器把蛋白打至气泡，慢慢倒入细糖，打至湿性发泡的状态。
将1/3蛋白霜倒入蛋黄面糊里，用刮刀翻拌均匀。把剩余的蛋白霜倒入，再翻拌均匀即可。
把面糊倒入纸杯里至3/4满。送进预热烤箱，烤约20-25分钟。蛋糕完全待凉后才挤入榴莲馅。
打发植物性奶油至硬性发泡的状态，加入榴莲泥，拌匀即可。
榴莲馅倒入挤花袋，从中间蛋糕内部，挤入馅料。挤到蛋糕表面微微的鼓起即可。然后收进冰箱冷藏最少2个小时。最后撒上适量的糖粉或防潮糖霜便可享用。

This post is link to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious