Cheesy Hokkaido cupcakes. Great recipe for Cheesy Hokkaido cupcakes. The cake tastes sweet & salty from cheese. This is quite a perfect combination which is preferred by most of the people. Cheesy Hokkaido cupcakes

You can cook Cheesy Hokkaido cupcakes using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cheesy Hokkaido cupcakes
  1. You need 45 g of corn oil or vegetable oil.
  2. Prepare 80 g of fresh milk.
  3. It’s 4 of egg yolks (65g *4).
  4. It’s 90 g of cake flour.
  5. You need 4 of egg white (65g *4).
  6. It’s 75 g of caster sugar.
  7. You need 1/4 tsp of cream of tartar (COT).
  8. It’s 3 slices of Cheddar cheese, equal divide each slice to 4 pieces.
  9. It’s 30 g of parmesan cheese powder.

It was so popular few years ago. Recently another cake from Taiwan so called Taiwanese old fashioned cheesy sponge cake台湾古早味芝士蛋糕 also very popular until i also joined the long Q to buy one to try it. It was so popular few years ago. Recently another cake from Taiwan so call.

Cheesy Hokkaido cupcakes instructions

  1. Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). Add in egg yolk into milk and oil mixture, one at a time, stir well. Sift in cake flour, stir to mix the mixture till smooth and no lumps..

  2. In a large mixing bowl, beat egg white with COT until foamy, gradually add in sugar(3 batches), and continue to beat till the meringue reaches firm peak stage..

  3. Scoop about 1/3 of the meringue into the yolk batter at (1). Fold to mix. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter..

  4. Scoop batter into paper liners to about ½ full, place a piece of cheddar cheese on top, then fill batter until almost full. Tap the cupcake lines to remove air bubbles, then sprinkle some parmesan cheese powder on top..

  5. Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins. Every oven is difference, please adjust accordingly..

  6. Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely..

Tap the holder lightly to remove excessive air pockets. Cool cupcakes completely on wire rack before piping the cream into the cupcakes. Chill well in fridge before serving. Hokkaido Chiffon Cupcakes Hi friends, this is my second recipe for international food challenge. This month, Shahzia of "Cutchi Kitchen" gave us the challenge from "Hokkaido Cuisine", Japan..