Coffee Rice Flour Chiffon Cupcakes with Vanilla Custard Cream 咖啡米粉戚风杯子蛋糕 - 香草卡士达馅 LTU #07

Using one of my all time favourite rice flour chiffon cake recipe to churn up these lovely hokkaido chiffon cupcakes.

For Cake  

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm (I can yield 23 cupcakes as my cupcakes cases are small)
5 egg yolks
10g demerara sugar
40g corn or sunflower oil  
1/8 tsp salt
60g cake flour
30g rice flour 在来米粉/粘米粉

70g chocolate milk

2 tbsp instant coffee + 2 tbsp hot water, mix well

2 tsp kahlua

5 egg whites
70g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

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, coffee mixture, kahlua and chocolate milk 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 the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles. 

9. Bake at pre-heated oven at 160C at center rack for 20-25 mins.

10. Knock the cupcake on table top once and set aside to cool completely.

For Vanilla Custard Cream Filling

Ingredients  :

150g dairy whipping cream

3 tsp custard powder 

1 tsp homemade vanilla extract

2 tbsp icing sugar

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

Method :

1. 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. Pour the custard mixture into whipped cream and 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!

Verdict?

While the cupcakes were baking, the coffee smell was so fragrance. Some said they can tasted the coffee but some who are drank black coffee, they think the coffee taste is too mild. However these cupcakes still taste delicious with the cream.

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

Also linking to Bake-Along #84 : Theme - Hokkaido Chiffon Cupcakes

hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wing