Pandan Hokkaido Chiffon Cupcakes

Really love the pandan fragrance ... and the sweet looking pastel green in petite cupcake liners.  My big kids love anything sweet ... glad that I could satisfy them with these petite pandan hokkaido chiffon cupcakes that were not too sweet, lesser amount of fat (no butter & sugary buttercream) as compared to some typical sugary frosting cupcakes.

Bookmarked the recipe some time ago, recipe adapted from Doreen of my little favourite DIY
Below my slightly modified version.

Pandan Hokkaido Chiffon Cupcakes
Yields 8 cupcakes depending on the types of paper/cupcake liners.
Ingredients :
For egg yolk batter :
2 egg yolks
15 grams caster sugar
35 grams canola oil
35 grams light coconut milk
40 grams cake flour, sifted
1 teaspoon homemade concentrated pandan extract

For meringue :
3 egg whites (cold)
25 grams caster sugar
1 teaspoon lemon juice

Whipped cream with dessicated coconut filling
200 grams whipping cream
15 grams caster sugar
2 tablespoons dessicated coconut

Method:
1) Preheat oven to 160°C. Position the rack in the center of oven.
Note: The temperature of the oven may vary, do adjust accordingly. Arrange cupcake liners on baking tray.

2) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

3) In a clean mixing bowl, whisk the cold egg whites till foamy using the electric mixer. Add in the lemon juice and gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thick using the electric mixer (about 3 - 4 minutes).  Add canola oil and continue beating. Once the oil has been incorporated, add coconut milk and pandan extract and mix well.

5) Next, add the sifted cake flour and mix until just combined.

6) 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).

7) Scoop batter into pre-arranged cupcake liners to about ¾ full. Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter.

8) Bake at 160°C for about 18 - 20 minutes. Check for doneness with a toothpick inserted into the center if it comes out clean. Remove from the oven and allow to cool completely on wire rack.

9) Once the cupcakes are cooled, fill whipped cream in a piping bag fitted with a round nozzle (I used a open star tip nozzle).  Push the piping tip into the center of the cupcake and pipe/squeeze some amount. Decorate the top to your desire. Chill for a couple of hours before serving.

To make the whipped cream:
Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put together the cold whip cream and caster sugar in the cold mixing bowl. Use the electronic mixer to whisk till stiff peak form. Add in the dessicated coconut and mix to combined.

We loved these pillowy soft pandan fragrance Hokkaido chiffon cupcakes lots and here are some other flavours of HCC we had enjoyed in the past:
Japanese Dark Pearl Hokkaido Chiffon Cupcakes
Lemon curd Hokkaido chiffon cupcakes
Rose tea Hokkaido chiffon cupcakes
Hokkaido chiffon cupcakes

Enjoy & Happy Baking!