Mango Hokkaido Chiffon Cupcakes Recipe 🥛【4K ASMR】

end off the summer season with these soft and fluffy mango hokkaido chiffon cupcakes 🥛 for more info click below 🥛 hi everyone 💖 now that mango season is coming to an end (at least where i live), i thought i'd use them in a recipe before they're gone. these hokkaido chiffon cupcakes are perfectly light and airy and is a great recipe to try if you're not a big fan of sweet icing on top of cupcakes. ingredients (12 cupcakes) cupcakes 3 egg yolks + 3 egg whites 20g sugar + 30g sugar (1 ½ tbsp + 2 tbsp + 1 tsp) 35ml oil (2 tbsp + 1 tsp) 50ml milk (3 tbsp + 1 tsp) 60g mango puree (⅓ cup) 65g cake flour (½ cup) mango whipped cream 100ml whipping cream (¼ cup + 4 tsp) 10g sugar (2 ½ tsp) 45g mango puree (¼ cup) directions 1. preheat oven to 325°F (160°C). line muffin pan with cupcake liners. 2. separate 3 eggs into yolks and whites in a separate bowl, save the whites for later. 3. add 20g sugar to yolks and mix until it becomes pale yellow and thick. 4. add oil, milk and mango puree to egg yolk mixture and whisk until combined. 5. sift cake flour into mango mixture and stir until just combined. 6. make a meringue by beating the egg whites from step 2 into a frothy texture, then add a third of the 30g of sugar and mix. add another third of the sugar then mix. add the final third of the sugar and mix until stiff peaks. 7. add meringue into mango mixture half at a time, folding until combined. 8. transfer batter into cupcake liners and bake for 20 minutes. 9. make mango whip cream by mixing whipping cream and sugar until stiff peaks then add mango puree and mix until combined. 10. let cupcakes cool before piping whip cream in the center. 11. decorate with a piece of mango on top and enjoy! :~) macronutrients (per cupcake) calories: 99 carbs: 10.4g fat: 5.6g protein: 2.4g 🥛 instagram: @milk.atelier 🥛 songs 샛별 - 솜사탕 여행 (cotton candy travel) /    • Video   daystar - when i can't sleep /    • Video   biscuit (prod. by lukrembo) /    • lukrembo - biscuit