Ingredients
45g egg yolks
20g caster sugar
35g vegetable oil
45g full cream milk
60g plain flour
135g egg whites
40g caster sugar
200g whipping cream
Some lemon curd
For the Lemon Curd
4 large eggs
120g caster sugar
130g lemon juice
2-3 lemon zest
90g Butter
DIRECTIONS
Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken. Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the hokkaido cupcake.
Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam.
Fold in the egg white mixture to the egg yolk mixture in three batches until well mix.Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.
Whisk the whipping cream with a tablespoon caster sugar until stiff peak. Once the cupcakes completly cool down, pipe some lemon curd into the cupcakes then follow by the whipoed cream. Chill in the fridge and it is best serve cold.
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You can see the recipe here: gracekitchencorner.blogspot.com
