Recipe
Ingredients
2 egg yolk
20g veg. oil
40g milk
Ingredients
2 egg yolk
20g veg. oil
40g milk
10g cocoa powder
30g cake flour
5g corn starch
1/4tsp salt
2 egg white
30g sugar
Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, cocoa powder, corn starch and salt together, set aside.
30g sugar
Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, cocoa powder, 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 whisk till combined.
6. Add in sifted flour and stir till batter is smooth.
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.
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.
