It has been a most hectic week with lots of deadlines at work and the arrival of a new domestic help. I came home physically drained but still wanted to devote some time to do something fun with the Princess. We didn’t take long to decide on baking as I have a recipe which has been on my “to-do” list for a while.  We measured the ingredients and laid out the baking tools. I enlisted the help of my capable little baking apprentice, Dana, to do most of the tasks as this recipe is rather simple.

First, she separated the yolks from the whites carefully with the help of a simple egg-separator device which can be easily bought at Daiso. I tried to incorporate language arts by getting the apprentice to read aloud the recipe for me; plus simple arithmatic concepts by getting her to count how many more egg we should crack till the desired number. 

 

 

One of the success factors of this chiffon cupcake lie in the meringue so I did this important step myself while Dana watched. With the help of my trusty Kitchen-aid mixer (which Daddy bought as my Christmas gift 3 years ago), I whipped the egg whites to soft peak and folded them into the flour mixture. Dana gave it a few more stirs (her final touches!) and they are ready to be baked! We used an ice-cream scoop to fill the cake containers to 3/4 full and placed them neatly on a rectangular baking tray.

 

We baked the cupcakes for 20mins at 170C (top and bottom heat). I always relied on a kitchen timer to keep track of the baking time so that we could wash up and enjoy a snack together while waiting (it’s yoghurt for today!).

 

So here you are: our fun Friday bake – Hokkaido Chiffon Cupcakes! They look so dainty don’t they? I bet they taste good too and we can’t wait to savour them for our breakfast tomorrow! If you’re free this weekend, why not try baking with your kids?