Rose Tea Hokkaido Chiffon Cupcakes

In last year's Bake-Along event theme chiffon cake, I'd also re-attempted Hokkaido Chiffon Cupcake . Early this year, I used the rose black tea leaves that my girl gave me to bake a Rose Tea Chiffon Cake.

Few weeks ago, I tried it out as Rose Tea Hokkaido Chiffon Cupcakes, recipe modified from the
Hokkaido Chiffon Cupcake adapted from Sonia of Nasi Lemak Lover, below my slightly modified version.

Rose Tea Hokkaido Chiffon Cupcakes
Yields 9 cupcakes
For the batter
3 egg yolks, at room temperature
20g caster sugar
40g canola oil
*40g hot water / 1 teaspoon rose back tea leaves
75 cake flour, sifted

For the meringue
3 egg whites (cold egg whites)
1/8 teaspoon cream of tartar
40g caster sugar

For the filling
100g Whipping cream
20g caster sugar
1 teaspoon instant custard powder
1/2 teaspoon of finely chopped dried rose buds (optional)

Method :
Pre-heat oven to 170°C. Place rack in center of oven.
Arrange paper liners on baking tray.

For the batter
1. Make the rose black tea leaves with about *50g of hot water and set aside to cool to room temperature. Strain 40g of the rose tea and set aside. Drain/discard the tea leaves.

2. In a mixing bowl, beat together egg yolk and caster sugar till pale in colour.

3. Add in canola oil and rose tea, mix well.

4. Add the cake flour into the mixture and fold with spatula, mix until just combined. Set this aside.

For the meringue
1. In a clean mixing bowl, whisk the cold egg whites until foamy. Add cream of tartar and continue whisking. Gradually add caster sugar, and continue beat till soft peak form.

2. Gently fold 1/3 of the meringue into batter with a spatula. Fold the remaining meringue into the mixture in 2 batches until it looks evenly mixed (no streaks of meringue).

3. Scoop batter into pre-arranged paper liners to about ¾ full.

4. Bake at 170°C for 20-23 mins. Remove from the oven and allow to cool completely.
Note: The temperature of the oven may vary, do adjust accordingly.

For the filling
Beat whipping cream with sugar till firm and stiff using the electric mixer.
Add the custard powder and the finely chopped rose buds and mix well.

Fill a piping bag and pipe the whipped cream into the cupcakes.
Decorate the tops of the cupcakes with your preferred fruits.
Refrigerate for a couple of hours before serving.

Freshly baked ... looks good with smooth top ...
well, they shrank slightly while cooling on rack.

Enjoy ... a relaxing and lazy weekend afternoon with some rose fragrant Rose Tea Hokkaido Chiffon Cupcakes ^-^ ! 

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. 

Organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

And

 

Little Thumbs Up June 2015 Cream – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Diana The Domestic Goddess Wannabe