The Secret to Perfect Hokkaido Cupcakes (No Crack, No Shrink)

Cupcakes always have their own unique charm at parties, appealing to both kids and adults alike. Join me in making Hokkaido Cupcakes – super soft and fluffy sponge cake that melts lightly in your mouth. With this base batter, any filling works great, from rich whipped cream or fragrant vanilla custard; one bite and you're flooded with flavor. ---------- 00:00 Introduction 00:29 Preparing the yolk mixture 01:43 Whisking egg whites & Folding 03:27 Baking tips & the reveal ---------- INGREDIENTS: 55g egg yolks 45g oil 60g milk 75g cake flour 4g vanilla extract 2g salt 125g egg whites 2g cream of tartar 65g sugar METHOD: 1/ Heat the oil to 70°C, pour over the sifted cake flour, and mix until smooth 2/ Add room-temperature milk and stir until the mixture thickens. Mix in the salt and vanilla extract 3/ Add the egg yolks and whisk until smooth and the batter falls in slow, visible ribbons 4/ Whisk egg whites with cream of tartar until foamy with large bubbles, then gradually add sugar in 2-3 additions. Continue whipping until stiff peaks form (the peaks stand straight and do not wobble) 5/ Gently fold the meringue into the yolk mixture until it reaches the ribbon stage 6/ Fill cupcake molds to 80% capacity, then tap the molds on the counter to release large air bubbles 7/ Bake on the 4/5 rack position: 130°C for 20 minutes, then 150°C for 15 minutes (or until the tops are golden). 8/ Check doneness by gently pressing the top—if it springs back without leaving a dent, it is done. 9/ Remove from the oven and firmly tap the molds on the counter to release steam and prevent shrinkage. #HokkaidoCupcakes #JapaneseBaking #FluffyCupcakes #BakingTutorial #CupcakeRecipe #HomeBaking #JapaneseDessert #NoCrackCupcakes #SoftAndFluffy #BakingFromScratch Oneul:    • 젤라또젤라또 | 귀여운음악, 브이로그음악, 무료브금, Cute Piano, ...