In this issue, I want to share my favorite flavor combination, Chocolate Banana Hokkaido Chiffon Cupcakes. Making this cake is mainly two parts, the custard cream filling, and the cake base.
I will first cook the custard and put it in the refrigerator to chill. Because mixing with the whipped cream after cooling down will not melt the whipped cream. Another point of the filling is that the whipped cream can be added to the custard after it has a little texture, because excessive whipping of the whipped cream will make the overall taste and texture of the filling rough, and even the oil and water will be separated.
I have shared chiffon cake before, basically the same way, the main thing is to put the batter into a paper cup without coating and bake. Because the chiffon cake needs to hold the mold and rise upwards. There is also the need to bake the cake dry when using the banana flesh, and it will be more refreshing to eat later and will not cause collapse.
I have always loved all kinds of desserts, especially cakes. As a dessert lover, you must not miss the Hokkaido cupcakes. The cake is light and soft with a silky filling. It’s so refreshing to eat with black coffee.
If you like our Chocolate Banana Hokkaido Chiffon Cupcakes recipe, welcome to share it with your relatives and friends, I wish you a happy life~
Chocolate Banana Hokkaido Chiffon Cupcakes
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- 3 Grade A Eggs
- 45 g Cake Flour
- 75 g Banana Flesh
- 25 g Milk
- 25 g Corn Oil
- 45 g Caster Sugar
- 0.5 tsp Lemon Juice/ White Vinegar
Chocolate Custard Filling
- Mix egg yolk, sugar, cornstarch, and cocoa powder evenly.
- Boil the milk over low heat until small bubbles form on the sides of the pot.
- Pour the boiled milk into the egg yolk mixture and stir while pouring in.
- After stirring, add in chocolate chips and cook over low heat until thick and smooth. Pour into a bowl and refrigerate to cool.
- Wait until the chocolate custard is completely cold before starting to whip the whipping cream. The whipping cream sits on ice and beats until the lines appear.
- Add in the chilled chocolate custard and mix well at low speed, then put into a piping bag and refrigerate for at least 1 hour.
- Separate the eggs and put the egg whites into a large bowl free of oil and water.
- Pour the corn oil into the egg yolk bowl and put the banana into the bowl and mash it with a fork.
- Add milk to egg yolk bowl and whisk until emulsified.
- Sift in the cake flour and mix until there is no dry flour.
- Add lemon juice or white vinegar to the egg whites.
- Beat the egg whites at high speed, add caster sugar in 3 portions, beat until the meringue is soft peak.
- Spoon 1/3 of the meringue into the egg yolk batter and mix well, then pour back into the meringue and mix well.
- Pour the batter into a piping bag. Piping into paper cups and tap the cups to smooth out the batter.
- Put it in an oven preheated to 150 degrees Celsius and bake for 60 minutes. Finally, if the color is not enough, you can turn on the upper heat and color. Please adjust the heat and time according to your oven.
- After baking, take out each cupcake and tap it to let it dissipate quickly before placing it on a cooling rack to cool.
- After the cake is completely cool, poke a hole in the middle of the cake.
- Put the chocolate custard in the cake base, and then sprinkle with snow powder and you’re done. It is recommended to put the finished cake in the refrigerator to refrigerate and enjoy it, it will taste even better!