DIY Recipe: The Best Cheesy Hokkaido cupcakes

Posted on

Cheesy Hokkaido cupcakes.

Cheesy Hokkaido cupcakes You can make Cheesy Hokkaido cupcakes using 9 ingredients and 6 steps. Here is how you make that.

Ingredients of Cheesy Hokkaido cupcakes

  1. It’s 45 g of corn oil or vegetable oil.
  2. Prepare 80 g of fresh milk.
  3. You need 4 of egg yolks (65g *4).
  4. You need 90 g of cake flour.
  5. It’s 4 of egg white (65g *4).
  6. It’s 75 g of caster sugar.
  7. You need 1/4 tsp of cream of tartar (COT).
  8. It’s 3 slices of Cheddar cheese, equal divide each slice to 4 pieces.
  9. Prepare 30 g of parmesan cheese powder.

Cheesy Hokkaido cupcakes instructions

  1. Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). Add in egg yolk into milk and oil mixture, one at a time, stir well. Sift in cake flour, stir to mix the mixture till smooth and no lumps..
  2. In a large mixing bowl, beat egg white with COT until foamy, gradually add in sugar(3 batches), and continue to beat till the meringue reaches firm peak stage..
  3. Scoop about 1/3 of the meringue into the yolk batter at (1). Fold to mix. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter..
  4. Scoop batter into paper liners to about ½ full, place a piece of cheddar cheese on top, then fill batter until almost full. Tap the cupcake lines to remove air bubbles, then sprinkle some parmesan cheese powder on top..
  5. Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins. Every oven is difference, please adjust accordingly..
  6. Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely..