[YummyBakes] Strawberry Oreo Hokkaido Cupcakes

Strawberry Oreo Hokkaido Cupcakes 

I've been wanting to bake these little yums after the few success bakes on Hokkaido cupcakes. I am a fan of Hokkaido cupcakes. Well..who doesn't? Especially when it's cold, yet soft and fluffy filled with custard cream.

Little yums~

I am a fan of Diana Gale. She published awesome food recipe. I was amused with her post on the Strawberry Oreo Hokkaido Cupcakes. I actually made 2 batches of the cupcakes in 2 different days. 


For the first batch, I followed her recipe except for the cream part. Managed to bake exactly 12 cupcakes like what she mentioned on her blog post. The cupcakes turned out super soft and fluffy. Its so fluffy I'm gonna die. :)  I can say its the fluffiest Hokkaido cupcakes that I ever had. 

First batch of cupcakes from Diana Gale's recipe

You can refer to the recipe here. For the cream part, I used non dairy whipping cream and add instant custard powder in it. I omit the strawberry jam. 

For the second batch, I used back the similar recipe that I used previously. That recipe, I adapted it from Nasi Lemak Lover's recipe. That recipe makes 9 cupcakes. So, I combined and made some amendment to it to produce these Strawberry Oreo Hokkaido Cupcakes. 

 Second batch of yummy cupcakes

The first recipe used Strawberry Milk. For the second batch, I decided to use strawberry puree instead. The difference is the first batch cupcakes turns to be more milky with a good smell of sweet and light strawberry flavour. Using strawberry puree will gives a stronger taste of fresh strawberry. I love both and it really depends on what kind of feel you want. 

The crushed Oreo adds the sexiness to the cupcake. I like the crunchy Oreos sprinkled at the top. 

Ingredients..and of course crushed Oreos

Makes 9 cupcakes

Ingredients

3 egg yolks (I used medium eggs)

45gm castor sugar

35gm corn oil

Strawberry puree (from about 7 to 8 strawberries pureed with 1 tbsp sugar) 

70gm cake flour

3 egg whites

3 Oreos, crushed and filling removed

2 or 3 drops of red food colouring (optional)

Custard Cream

150ml non-dairy whipping cream (can use dairy whipping cream)

1 1/2 tsp instant custard powder

1 Oreo, crushed and filling removed (keep extra for sprinkles)

Directions

1. In a mixing bowl, whisk egg yolk and half of the sugar (20gm) till pale and smooth. Takes about 2 minutes to achieve that.

2. Add in corn oil and mix.

3. Then, add in strawberry puree. Mix well.

4. Sift in cake flour and mix until just combined. Add red food colouring at this point if you want to do so.The batter should drop easily if you scoop up. If it doesn't, time to cheat a bit by adding milk or plain water into the batter till you get the right texture.

5. In another clean mixing bowl, beat the egg white with electric mixer till foamy. Add in the remaining sugar in few batches. Continue to beat at speed 3 till almost stiff peak.

6. Transfer 1/3 of the egg white meringue to the egg yolk batter and combine with a balloon whisk. 

7. Then, using spatula, fold in the remaining egg white meringue. Then, fold in the crushed Oreos. Do not overmix! 

8. Transfer batter to the liners and bake at 170C for 25 minutes.

Custard Cream

8. Using an electric mixer, beat non-dairy whipping cream and custard powder till stiff peak.

9. Mix in crushed oreo with a spatula.

10. Pipe in the custard cream in the cupcakes after the cupcakes completely cool down.