Thursday, 13 August 2015

Baymax Oreo Cookies Chiffon Cupcakes

I have a request for Baymax chiffon cupcakes for Susanne's friend. She sent a photo of an example of what she would like. Since the design requested was a simple one, I focused on making the cupcakes an awesome one :). Not that I don't give my best for every bake, but I took the liberty of choosing a more interesting cake flavour (not the usual ones you find on our blog) and took pains to make the cakes yummy.

Here are my really soft and fluffy oreo cookies chiffon cupcakes topped with Baymax's face!

A closer look at the awesome texture of the oreo cupcake...

A closer look at the fondant replacement for cupcake decorations using chiffon layer cakes...

Reduced-egg yolk recipe was used for the white layer and charcoal was used to colour the black layer cake. Both layers are vanilla flavoured.

Some of the good stuff that went into the cakes include Hokkaido milk...

...and a good brand of vanilla bean paste for better flavour.

Recipe for oreo cookies chiffon cake is adapted from Mandy's baking journey. I used high quality ingredients to make sure that it's really yummy, used a lower flour:liquid ratio and steam baking to make the cake softer and more moist.

Ingredients (makes about thirty-two 44x35mm cupcakes:
6 egg yolks
30g caster sugar
84g canola/vegetable oil
84g milk (I used Hokkaido milk)
1 tsp vanilla bean paste (or vanilla extract)
120g cake flour
1 tsp baking powder
Pinches of salt
5 oreo cookies coarsely crushed, discard filling (went into my kids' tummies :p as reward for helping me to crush cookies. You may add one more cookie if you like.)

8 egg whites*
80g caster sugar
1/2 tsp cream of tartar

* I divided the meringue ingredients into two as I baked the cupcakes in two rounds.

1. Prepare a baking tray of water at the base of the oven (Optional. Baking time will be shorter by about 5 minutes without steam). Set oven rack to second lowest position. Preheat oven to 140°C. I used an oven thermometer. The dial setting was at 180°C but actual temperature reads 140°C due to the steam.

2. Prepare the egg yolk batter. Beat egg yolks and sugar until pale and thick. Gradually add oil and whisk until well combined. Gradually add in milk and vanilla bean paste/extract and mix well. Gradually whisk in sifted flour, salt and baking powder until no trace of flour is seen. Add crushed oreos and fold in using the whisk.

2. Prepare meringue. Beat egg whites in a clean metal bowl until foamy. Add cream of tartar and beat until stiff peaks form, gradually adding sugar while beating.

3. Fold the meringue into the egg yolk batter in 3 additions quickly but gently.

4. Fill the cupcake cases until almost full. Tap the tray of cupcakes on the table.

5. Bake 140°C for 25-28 minutes or until skewer comes out clean.

Freshly baked and cooled.

All packed! I made 29 of these.

I made some extra cupcakes for my kids to enjoy and share with friends and grandma :). They all loved it! Even my elder kid who is not a fan of cakes was happy to have more than one helping :).

With love,
Phay Shing


  1. Hi, may I know how did you bake your chiffon cupcake so nice without shrink. Both of you are really amazing. Can't wait to buy your chiffon and macaron books next year.

    1. Hi :)
      Thanks for supporting us and for your encouragement!
      Cupcakes shrinking a little upon cooling is normal. Large shrinkage is usually an indication of underbaking. Perhaps you can try baking for a longer time at low temperature of 130°C towards the end of baking time. Each oven is different so baking time may vary. I use steam baking for a longer time to keep the cupcakes moist while ensuring they are thoroughly baked. I hope this helps!

  2. Thank you for sharing this Phay Shing.
    I dun have Hokkaido Milk in hand. Can I use ordinary fresh milk or whipping creme? you insight please.
    Many thanks

    1. Hi Jacqui, yes either fresh milk or cream will do too

  3. your creation...may I know how to make that topping Baymax there? thanks

    1. Hi, I just baked thin layers of chiffon cakes, use cookie cutters or a small fruit knife to cut out the shapes, and stick them onto the cupcakes with melted marshmellow.