Hokkaido Chiffon Cupcake

Hokkaido Chiffon Cupcake
Ingredients:
2 egg yolks
50g sugar
60g vegetable oil
30g milk
80g cake flour
1 tbsp baking powder

2 egg whites
50g sugar
1 tbsp cream of tartar

80g whipped cream
20g powdered sugar

Steps:
1. Preheat oven to 360F. Line cupcake pan with cupcake liners.
2. Beat the egg yolks and sugar till slightly pale. Then add vegetable oil till mixed.
3. Alternately beat milk and flour mixture till batter is incorporated. Set aside.
4. In another bowl, beat egg white, sugar, cream of tartar till form stiff peaks.
5. Mix both the mixtures till well mixed.
6. Scoop batter into cupcake liner till 3/4 cup full. Do the same for the rest.
7. Put into oven for 20-25 minutes till a springy touch on the surface when touch. Set aside to cool completely on a wire rack.
8. While waiting, beat the whipped cream and sugar till form soft peaks.
9. After the cupcakes are completely cooled, pipe the beat whipped cream into piping bag and pipe into the middle of each cupcake.

This cupcake is very popular because of the light and creamy texture! Hope you will enjoy this cupcake! =)