Lychee Hokkaido Chiffon Cupcakes

I have just realized that I have forgotten to post the recipe of longan chiffon cake, which I baked some time ago. Mmm….I wonder why… It must have slipped off my mind during a busy week!

Anyway, I adapted the recipe and replaced longan with lychee for these cupcakes. You may bake it with a normal 16cm chiffon tin instead of cupcakes. Just change the baking setting to 160C for 35 minutes for chiffon tin, as comparing to 160C for 20 minutes for cupcakes.

Here’s the recipe:

2 egg whites

30 g caster sugar

80g lychee + 20ml lychee syrup (both  blended)

60g sifted cake flour

1 tbsp of baking powder


2 egg yolk

40 g caster sugar

1/4 tsp of cream of tar tar


For filling:

200g of whipping cream

20g of caster sugar

1.4 tsp of vanilla essence

2 tsp of custard powder


Prepare the batter just like normal chiffon cake and bake the cupcakes at 160C for 20 minutes. While waiting for the cakes to cool down, whisk whipping cream with sugar until stiff peak. Then add in vanilla essence and custard powder and mix well. Pump the cream into the cupcakes and keep them refrigerated for at least an hour before serving. You may top the cakes with fruits and sprinkle some icing sugar as decoration.


wmLychee Hokkaido Chiffon cupcake2 copy
Decorated lychee Hokkaido Chiffon cupcake

wmLychee Hokkaido Chiffon cupcake3 copy
For this recipe, I only managed to get this amount of cupcakes. I left 3 out without filling as they were reserved for our dog.

wmLychee Hokkaido Chiffon cupcake1 copy
Actually, it’s my kids who asked me to bake the cupcakes as our dog turned 1 today, and they wanted to give him a treat.

wmLychee Hokkaido Chiffon cupcake4 copy
He was obviously delighted by today’s special treat. Happy birthday Coffee!

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