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Hokkaido Chiffon Cupcake(Raspberry)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Mar 19, 2014 3:42 pm    Post subject: Hokkaido Chiffon Cupcake(Raspberry) Reply with quote

Hokkaido Chiffon Cupcake(Raspberry)
Recipe by Gina Choong




You can buy the Raspberry Flavour with Seeds from my KC Retail shop.
Ingredient A

4 egg yolks
40g vegetable oil(cooking oil)
60g full cream milk
80g cake flour
1 tbsp Raspberry Extract with Seeds

Ingredients B
4 egg whites
70g fine sugar

Method:
1. In a mixing bowl, add yolks, milk and oil to lightly whip till evenly mixed.
2. Add flour and fold in till combined. Set aside.
3. Add egg whites and sugar in a mixer bowl and whip till it peaks.
4. Add egg batter in to fold in till its evenly mixed.
5. Preheat oven at 180C for 10 mins.
6. Pour batter into cupcake liner and bake for 15 mins.
7. Remove to cool and push piping tip into the sponge cake and pipe cream inside. Release and pipe a spiral floret on top. Dust with snow powder and serve or add jam on top.

Raspberry Cream Frosting
Recipe by Gina Choong

Ingredients

200g dairy whipping cream(chilled)
20g icing sugar
1 tbsp Raspberry Extract with Seeds

Method
1. Add all the ingredients into the mixer bowl and whip at high speed till it peaks.
2. Chill for 2 hours before use.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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