Hokkaido Vanilla Chiffon Cupcakes

Cupcake Batter

1. Preheat the oven to 170 ºC.
2. In a large mixing bowl, whisk the egg yolks and caster sugar until pale yellow.
3. Whisk in full cream milk and Seri Murni Pure Vegetable Oil. Add in in Blue Key Superfine Superwhite Flour and cocoa powder. Whisk until the egg yolk mixture is smooth and well
4. In a separate large mixing bowl, whisk the egg whites until foamy. Gradually add in caster sugar and continue whisking until stiff peaks.
5. Gently fold the egg white mixture into egg yolk mixture in small batches until just combined. Do not over-mix.
6. Transfer batter into cupcake liners, filling up 70% full.
7. Bake in the preheated oven for 20 minutes.
8. Let the cupcakes cool to room temperature

Vanilla Custard Cream Filling

1. In a large mixing bowl, combine Blue Key Superfine Superwhite Flour, corn flour, caster sugar, full cream milk and egg yolks. Whisk well.
2. Using a sieve, strain the mixture into a saucepan. Cook over low heat with constant
3. Add butter and Star Brand Vanilla Flavour. Continue stirring until it starts to thicken.
4. Set the vanilla custard aside to cool before refrigerating for 40
5. In a separate mixing bowl, whisk heavy whipping cream and caster sugar until stiff peaks.
6. In a large mixing bowl, combine the whipped cream and chilled vanilla custard. Stir until incorporated.
7. Transfer the vanilla custard cream filling into a piping bag equipped with a nozzle.
8. Insert the nozzle in the middle of the cupcakes and gently press to fill the cakes.
9. Dust the top of cupcakes with icing sugar.