Friday, January 9, 2009

Durian chiffon baby cupcakes and mini volcanoes


I used durian paste that I purchased from an Asian grocer. It had a nice aroma, and it gave the cake a really nice yellow colour. The only thing missing from this was actual durian flesh. Oh well.. :(

The cakes turned out really moist, and the durian cream in the mini volcanoes were very complimenting to the cake. (I used mini bundt tins but I just wanted to call them volcanoes) :P

Durian chiffon cake recipe
Makes 44 baby cupcakes and 3 mini bundt cakes

Egg yolk batter:
6 egg yolks
200ml coconut cream
4 tbsp vegetable oil
1 tsp durian paste
1 1/4 cup plain flour, sifted
1/4 sugar
1/4 tsp salt

In one bowl and using a wooden spoon, mix all of the ingredients for the egg yolk batter until smooth.

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

In another bowl, whisk the egg whites until frothy. The gradually add the sugar and cream of tartar. Whisk on high until stiff peaks are formed. The mixture should be glossy and white.

The fold the egg white mixture into the egg yolk batter gently.

Bake at 175C. For about 10 mins for a tray of 24 baby cupcakes, and for about 20-25mins for the mini bundt tins. Cool completely.

Durian cream:
150ml thickened cream
1 tsp vanilla essence
1/2 tsp durian paste
2 tbsp sugar

Whisk together in one bowl until whipped.
Scoop a dollop into the centre of each mini bundt. Serve.

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