Kitchen Corner

December 17, 2014

Lemon Curd Hokkaido Cupcakes II

This hokkaido cupcakes become my number one bake product of the year. People had tried never get enough of it.

32 cups of Hokkaido cupcakes


180g egg yolks
80g caster sugar
140g vegetable oil
180g full cream milk
240g plain flour
540g egg whites
160g caster sugar

400g whipping cream
100g frosty Whip powder
160g cold water

For the Lemon Curd

4 large eggs
120g caster sugar
130g lemon juice
2-3 lemon zest
90g Butter

Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken.  Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the hokkaido cupcake.

Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left. In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 

Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.

Whisk the whipping cream until stiff peak. Place into a piping bag and chill in the fridge. Combine the frosty whip powder with cold water then whip until thicken. Put into a piping bag with flower tip attached. Once the cupcakes completly cool down, pipe some lemon curd into the cupcakes then follow by the whipped cream. Pipe leftover lemon curd at the center of the cake and lastly pipe out the frosty whip cream. Chill in the fridge and it is best serve cold.


  1. Hi Grace

    May I know where can I purchase the frosty Whip powder? Thanks


  2. The frosty whip powder is ordered online. It's minimum order is 18kg. There are 18 packets with 1kg packaging .I bought it through an agent imported from Australia .

  3. Hi Grace

    Thanks for your prompt reply. The min order is too large for me. =( anyway thanks for the information.


  4. Hi Bb,
    I have many packets with me, if you interested just let me know and sell a pack for you ok.

  5. Hi Grace,
    180g egg yolk is equiv to how many eggs. Same for 540g egg white is approx how many eggs?


  6. Hi Alice,
    All eggs are different sizes. For this recipe, it is advisable to weight accurately for egg yolk and white in grams instead of pieces of eggs.
    However, I can only tell roughly and approximately 180g egg yolk is about 12 egg yolks and 540g egg white is about 11 egg whites.

  7. Hi Grace, thank you for your info.
    Merry Christmas & A Happy New Year in advance too!