Hokkaido Cupcake With Cream Cheese Frosting

Hokkaido Cupcake With Cream Cheese Frosting

If you had ever tried the Hokkaido cupcake, I am sure you will be impressed by its soft, delicate and springy texture. Unlike muffin, this cupcake, made using the chiffon method, produce very light textured cake that won't fill up your tummy so easily. You might unknowingly eaten too much of it even before you realise it!

Usually, Hokkaido cupcake is paired with custard cream, injected right into the middle of cupcake until it overflowed slightly to the top, and then top with fresh fruit of vibrant color rendering a pleasant appearance. Combining Hokkaido cupcake with cream cheese is rather new. In fact, I had a slight concern that the weight of cream cheese may crush the soft cake but it turned up amazingly beautiful and delicious!

Hokkaido Cupcake with Cream Cheese Frosting
Makes 8 cupcakes


  • 2 egg white 
  • 30g sugar
  • 2 egg yolks
  • 13g sugar
  • 17g fresh milk
  • 25g cake flour
  • 17g vegetable oil
  • 100g butter
  • 100g cream cheese
  • 80g icing sugar
Cooking Directions
  1. Beat egg white until frothy, add in 30g sugar in 3 stages and beat until stiff.
  2. In another bowl, lightly beat egg yolks with 13g sugar until bubbly. Add in fresh milk, sift in cake flour and add in vegetable oil. Mix well.
  3. Take some meringue and mix into the egg yolk mixture until well combined, then pour all the egg yolk mixture into the meringue and fold well.
  4. Bake in preheated oven at 130C for 20 minutes, thereafter increase the heat to 150C and bake for another 20 minutes.
  5. Mix together the ingredients for frosting.
  6. Decorate the cake with cream cheese frosting.
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  • 2个蛋清
  • 30克糖


  • 2个蛋黄
  • 13克糖


  • 17克牛奶
  • 25克蛋糕粉
  • 17克植物油


  • 100克牛油
  • 100克奶油奶酪
  • 80克糖粉


  1. 打蛋清,直到粗泡,30克糖分3个阶段加入,并打到硬性。
  2. 在另一个碗里,搅打蛋黄和13克糖,直到起泡。加入鲜奶,过筛的蛋糕粉,并添加植物油。拌匀。
  3. 取一些蛋白霜倒入蛋黄混合,直到拌匀,再把所有的蛋黄倒入 蛋白霜,以切拌方式拌匀。
  4. 在已预热烘箱中以130℃烘烤行20分钟,然后加热至150℃烤20分钟。
  5. 将奶油芝士糖霜的材料混合在一起,装饰蛋糕。


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