Recipe: Appetizing Cheesy Hokkaido cupcakes

Cheesy Hokkaido cupcakes. Great recipe for Cheesy Hokkaido cupcakes. The cake tastes sweet & salty from cheese. This is quite a perfect combination which is preferred by most of the people.

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. Cheesy Hokkaido Cupcakes 芝士北海道牛奶蛋糕 I couldn't recall when was my last bake of Hokkaido cupcakes. You can cook Cheesy Hokkaido cupcakes using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cheesy Hokkaido cupcakes

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

It was so popular few years ago. Tap the cupcake liners to remove air bubbles, then sprinkle some parmesan cheese powder on top. It was so popular few years ago. Recently another cake from Taiwan so call.

Cheesy Hokkaido cupcakes step by step

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..

This snack combines sweet and salty flavors. Creamed butter also makes these cupcakes moist and is a foolproof way to keep them that way for days. Shift plain flour, corn starch, baking powder and salt together in a bowl. In another bowl, whisk egg yolks and sugar vigorously for a minute until pale and creamy. Moist and fluffy cupcakes with custard whipped cream filling.