Disclosure: I was sent KitchenAid‘s Sifter + Scale for review purposes. As always, all images and opinions expressed are solely mine.
So when KitchenAid sent me their Sifter + Scale attachment, I knew this would be something that I could use ALL THE TIME!
I prefer using weight measurements in my baking, as this ensures consistency — and the KitchenAid Sifter + Scale not only does this, but does this right INTO my KitchenAid mixer bowl! Genius!
I now don’t have to sift my flour and dry ingredients into a separate bowl prior to adding it to the mixer bowl. No fuss, no muss. Just the way I like it!
How it works is that you attach the Sifter + Scale to the powerhub of the KitchenAid mixer. It’s got a digital battery-powered scale attached to it, and automatically sifts in the ingredients right into the bowl. HANDS-FREE!
And by now, I hope you know that sifting your ingredients produces lighter, fluffier, and airier bakes, especially important in cakes.
In other news, I became an auntie again! With my the arrival of my brother’s new baby girl, I decided to make these soft, light, and fluffy Hokkaido Cupcakes in celebration.
These cupcakes are very similar to chiffon cake. However, they’re made in muffin tins, and who can resist a mini, cute soft and fluffy cupcake? I didn’t think so.
Because these cupcakes are soft, and light (it’s way too easy to eat more than 1 in a sitting!), they may appear a little on the dry side.
The upside? It’s remedied with a luscious whipped cream filling that pairs perfectly well with the cake.
Many thanks to KitchenAid Canada for sending me the Sifter + Scale and partnering with me on this post!
- 3 egg whites
- 30 g granulated sugar
- ¼ tsp cream of tartar
- 3 egg yolks
- 20 g granulated sugar
- 50 ml whole milk
- ½ tsp vanilla
- 80 g cake flour
- 125 g heavy whipping cream
- 15 g powdered sugar
- powdered colours optional
- Preheat oven to 250F. Prepare a muffin tin with cupcake liners.
- Add the egg whites to a clean KitchenAid mixer bowl fitted with a whisk attachment. Beat until the foamy, and then gradually add the cream of tartar and sugar. Keep whisking until stiff peaks.
- Transfer the beaten egg whites to a clean bowl.
- Place the KitchenAid mixer bowl back in and add the paddle attachment.
- Attach the Sifter + Scale attachment to the power hub. Add the egg yolks, sugar, milk, and vanilla to the mixer bowl. Use the digital scale to measure out 80g cake flour and turn on the mixer.
- Once all the cake flour has been incorporated, remove the mixer and fold in the beaten egg whites in 3 additions.
- Using an ice cream scoop, portion the cupcake batter evenly into 12 cupcake liners. Carefully drop the pan from a height of 1' a few times to release any trapped air bubbles.
- Bake at 250F for 45 minutes. Then turn the heat up to 300F and continue baking for 15 minutes. Turn off the heat. Let the cupcakes sit in the oven for 5 more minutes.
- Remove cupcakes from oven. Let cool.
To make the icing/filling:
- Chill KitchenAid mixer bowl in the fridge along with whisk attachment for at least 20 minutes.
- When ready to make the icing, remove the KitchenAid mixer bowl and whisk attachment. Pour in the heavy whipping cream into the bowl and attach the whisk. Beat until foamy.
- Gradually add in the sugar and increase the speed. Beat until almost stiff peaks. If using a coloured powder, add it and continue beating until the powder is incorporated.
- Poke a hole in the middle of cupcake with a chopstick. Prepare a piping bag with whipped cream filling.
- With the piping tip in the center of the cupcake, begin piping from the middle and make a decorative swirl. Repeat with the remaining.
- Best served immediately. Can be stored in an airtight container and kept in the refrigerator for up to 3 days.