(Recipe for 8 square cupcakes liners)
3 egg yolks (whatever size as it is not critical – don’t have to be so accurate to the extend of weighing the yolks. I have seen a recipe where it is measured right down to the last gram which is a total waste of time)
20 g castor sugar
35 ml corn oil
45 ml full cream milk
60 g cake flour or superfine flour or pao flour is good too
4 egg whites
40 g castor sugar
Preheat oven to 150C.
1. Beat sugar (20g) and yolks until creamy and sugar has dissolved. Add the oil, milk and mix thoroughly. Finally, add in sifted flour and mix until combined. Set aside while you prepare the meringue.
2. Place eggwhites in a bowl or mixer stand and start beating until foamy. Add sugar slowly, beating until firm peaks forms.
3. Fold 1/3 of the meringue into the yolk batter, mixing well to lighten the batter. Next, gently fold in the remaining meringue in 2 batches until you get a nice smooth and fluffy batter. Divide equally among the paper liners.
4. Place the filled liners on a baking tray and bake for 30 mins at 150C or until golden brown. Cool completely before piping in filling.
To prepare the filling, simply whisk together cream and sugar until you achieved the desired thickness. Mix in vanilla extract. Transfer mixture into a piping bag with nozzle and pipe filling into the cooled cupcakes. As you pipe, keep turning the cupcake so that the cream is evenly distributed. Pipe a floret on the top for decoration and top up with a frozen cranberry or fruit of your choice.
Keep chilled…then sit back and enjoy your yummy creation…:D
This post is linking to Best Recipes For Everyone #5 Dec ’14
~ My Little Cupcakes ~
hosted by Fion from Xuan Hom Mum Kitchen Dairy