Wednesday, November 24, 2021

Mango Chiffon Cupcakes


2        egg yolk
20g    veg. oil
10g     milk
30g     mango puree
40g     cake flour
5g       corn starch
1/4tsp  salt

2         egg white
30g     sugar

1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, corn starch and salt together, set aside.
4. With a hand whisk, mix oil and egg yolk together till well blended.
5. Add in milk and mango puree, whisk till combined.
6. Add in sifted flour and stir till batter is smooth.
7. With a cake mixer, whisk egg whites till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.