Friday, December 5, 2014

Chocolate Marble Rice Flour Chiffon Cupcakes with Chocolate Custard Cream







Ever since the 1st baked of chiffon cupcakes and received a lot of compliments, it become my favourite bake for give-away and this is one of the variation.



For Cake  

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm
5 egg yolks

10g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
70g milk
60g cake flour
10g  cocoa powder, dissolve with some hot water
30g rice flour
1 tbsp vanilla extract

5 egg whites
50g caster sugar

Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, milk, vanilla extract and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour 1/3 of the batter to another bowl, mix in the cocoa mixture and gently fold till well combined.
9. Scoop ratio 2:1 vanilla batter vs cocoa batter into cupcake cases and use a satay stick to whirl the batter.
10. Bake at pre-heated oven at 160C at center rack for 20-25 mins.
11. Knock the cupcake on table top once and set aside to cool completely.


For Chocolate Custard Cream Filling

Ingredients  :
150g dairy whipping cream
3 tsp custard powder 
1 tsp homemade vanilla extract
2 tbsp icing sugar
 
50g chocolate
20g chocolate milk

* this amount of cream is just nice with little left over as my cupcakes are full of cream. 

Method :
1. Boil the chocolate milk and remove from heat, add in chopped chocolate until chocolate melt and mixture is smooth.
2. Whisk whipping cream, vanilla extract, custard powder and icing sugar till peak form (not too stiff) under a bowl of ice water. Pls ensure not to over beat the cream.
3. Mix in the cocoa mixture, fold until mix well.
4. Chill the vanilla custard cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.


Assemble :  
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!








This post in joining Best Recipes for Everyone December Event : My Little Cupcakes

21 comments:

  1. yo! i love the marble effect in it... i love the squishy texture of the cupcakes... yum

    ReplyDelete
  2. I have been very lazy and did do any baking for quite sometimes...

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  3. Morning Jess,
    You are so good in baking this rice flour chiffon.
    They look so tempting. Send over 1 please :D
    May I know are u using instant custard powder here?
    mui

    ReplyDelete
  4. Hi Jess, I see you are baking much with rice flour. Do you think, it is good to add rice flour in chiffon? So far, my chiffon with rice flour is good.

    ReplyDelete
  5. Your pics are so cute,like eggs in a nest.... and the choc custard cream...yum!

    ReplyDelete
  6. Look at the chocolate custard cream...walau
    beh tahan lah....want some want some!!

    ReplyDelete
  7. Indeed, very lovely as gifts ^-^ surely yummy too :D

    ReplyDelete
  8. Mouth watering cup cakes...slurp!

    ReplyDelete
  9. Wah, Jess...I look at the chocolaty creamy centre and I really want to eat it LOL!

    ReplyDelete
  10. Hi ! Thank you for sharing your recipes, I really wanted to try this one but I just would like to ask how much rice flour to use bec. its not included in your ingredients but in your method it says to combine with cake flour?

    Thank you & more Power,
    Divine

    ReplyDelete
    Replies
    1. HiHi thank you for pointing out, I have added it in, it should be 30g rice flour. thanks

      Delete

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  13. How much lemon juice for the cake? It does not say

    ReplyDelete
    Replies
    1. Hi apologise for late reply as I am very busy with work. If I am putting lemon juice or vinegar, it should be about 1/4 tsp.

      Delete
  14. Hi may I know how will rice flour affect the chiffon cake? Cos I don't have n not sure if I can omit it. Thanks

    ReplyDelete
    Replies
    1. the rice flour suppose to make the cake moist, if u dun ve, u replace with cake flour.

      Delete
  15. Hi, can I know how much lemon juice to use?

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  16. Hi can i know how much lemon juice to use?

    ReplyDelete
    Replies
    1. Hi Carina, you can use from 1/4 to 1 tsp.

      Delete

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