Hokkaido Chocolate Chiffon Cupcakes with Dark and White Chocolate Custard Cream 北海道巧克力牛奶蛋糕

BAKE FOR HAPPY KIDS
15Ingredients
75Minutes
200Calories

Ingredients

US|METRIC
  • 60 grams oil (neutral tasting)
  • 80 milliliters milk
  • 5 egg yolk (from medium eggs, 60g each)
  • 1/4 teaspoon vanilla paste (or 1/2 tsp vanilla extract)
  • 85 grams cake flour (preferably 7-8% protein and unbleached)
  • 15 grams cocoa powder (preferably Dutch processed cocoa powder, preferably Valrhona)
  • 5 egg white
  • 90 grams sugar (from medium eggs, 60g each)
  • 300 milliliters milk
  • 3 egg yolk (from large egg, 70g each)
  • 60 grams caster sugar
  • 3/4 teaspoon cornflour
  • 1 pinch salt
  • 3/4 teaspoon vanilla paste (or 1 1/2 tsp vanilla extract)
  • 75 grams white chocolate (or dark, preferably the best quality ones like Callebaut dark chocolate callets with 70% cocoa if using the dark chocolate, melted)
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    NutritionView More

    200Calories
    Sodium3% DV75mg
    Fat15% DV10g
    Protein12% DV6g
    Carbs8% DV23g
    Fiber2% DV<1g
    Calories200Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol135mg45%
    Sodium75mg3%
    Potassium140mg4%
    Protein6g12%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber<1g2%
    Sugars17g34%
    Vitamin A4%
    Vitamin C2%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.