Hokkaido Mango Chiffon Cupcakes

Hokkaido baked goods, from milky bread loaves to cakes, seem to be so popular in Asia. Many food blogs have been baking chiffon cupcakes for years now. I might as well join them.

These cakes are very soft, have melt in your mouth quality, and most important, they are not overly sweet with just a quarter cup of sugar. Love! I can't wait to make another batch with a combination of rose water and almond flavors.

Hokkaido Mango Chiffon Cupcakes
cupcakes
3 eggs yolks
2 tablespoons sugar
3 tablespoons light olive oil
3 tablespoons whole milk
2 tablespoons mango puree
1 teaspoon mango flavor
¾ cup cake flour, sifted
3 egg whites
2 tablespoons sugar

filling
1 cup heavy cream
2 tablespoons sugar
3 tablespoons mango puree

• Whisk egg yolks and sugar until light, fluffy, and pale in color. Beat in puree, flavoring, oil, and milk. Sift flour into egg mixture and mix with a rubber spatula until well blended. Set aside. 
• Beat egg whites until foamy. Gradually add sugar and continue beating to soft peaks. With a hand wire whisk, fold egg whites, a third at a time, into the egg yolk mixture. Finish folding with a rubber spatula. 
• Spoon into paper cups 90% full. Bake at 340°F for 20 to 25 minutes. Place on wire rack to cool completely.
• Whip cream and sugar. Blend in puree. Transfer into a disposable bag with a decorating tip. Plunge the tip in the middle of cake and fill until the cream comes out. Top with mango balls if desired.