Hokkaido Chiffon Cupcakes

Preheat oven to 160ºC and line a 9 hole muffin tin with paper casing.

To make custard filling: Combine cake flour, corn flour, MARIGOLD Evaporated Creamer, egg yolks and stir until even. Pour mixture into a non-stick pan and cook over low heat, stirring until it starts to thicken. Add in butter and turn off heat. Continue to stir until butter is well blended into the mixture. Leave to cool. Whisk whipping cream with vanilla essence until soft peak forms. Mix into cooled custard and chill in refrigerator.

To make chiffon cake: Beat egg yolks with sugar until it turns creamy white. Beat in oil and MARIGOLD Evaporated Creamer. Sift in flour and mix well.

Whisk egg whites and salt until it foams. Gradually add in sugar, a spoonful at a time and beat well until soft peak forms.

Gentle fold in ¼ amount of the egg white mixture into the chiffon cake mixture until well combined before adding the remaining egg white mixture.

Spoon mixture into prepared paper casing to the brim and bake for 25 minutes.

Remove cupcakes from oven to a wire rack to cool. Make a hole in the centre of each cupcake and fill it with custard cream using a piping bag.