Easy Hokkaido Cupcakes

Hokkaido Cupcakes are very popular now, because the texture is light and cottony.
Initially I thought it is hard to bake, so I grabbed the opportunity to learn at The Baking Studio. After the 2 hours workshop, I realized it is actually very easy to make, and now I know why it's called Hokkaido Cupcake. You want to know the answer?

Actually this cupcake is originally from Malaysia. Why Hokkaido? As this cupcake has cream filling and icing sugar topping, it signified ice mountain in Hokkaido.

To date, this is my third batch and always successful. This recipe is definitely a keeper.

Ingredients:
(A)
3 Egg Yolk
20g Sugar
Pitch of salt
35g Canola Oil or Corn oil
60g Skimmed Milk or Full Cream Milk (room temperature)

(B)
3 Egg White
1/4 tsp cream of Tartar
40g caster sugar

70g Cake Flour or Top Flour

(Topping/filling)
100g Whip Cream
Icing sugar

Method:
1. Preheat oven at 180 degree.
2. Combine A in a bowl. Mix well.
3. Whisk B till soft peak.
4. Sift cake flour into A mixture. Mix well.
5. Add 20% B to egg yolk mixture, fold well.
6. Pour egg yolk mixture to remaining egg white mixture. Fold well.
7. Pour batter into paper cups, 3/4 full.
8. Bake for 20-30 minutes till surface golden brown.
9. Cool the cakes.
10. Whisk cream and pipe into cakes. Sprinkle with icing sugar.