Hokkaido cupcake – by Minnie Tadpole
Recipe Credit to Kayden Lim
Ingredients:(A)
4 egg yolks
15g sugar
40g oil
65g low protein flour
40g milk
1/2. Tsp vanilla extract
(B)
4 egg whites
60g sugar
1/4. Tsp cream of tartar
Method:
Whisk egg yolks with sugar until pale & fluffy.
Add oil and whisk well.
Add in the milk and vanilla extract & whisk to combine.
Fold in the sifted flour gently.
In a seperate bowl, whisk egg whites until frothy then add the cream of tartar.
Whisk to soft peak and add sugar gradually til you reach stiff peak.
Fold in the meringue to the yolk batter, fold in carefully not to deflate the batter.
Spoon into paper cases and bake in a preheated oven at 160c for 25 mins.
Once baked take out the oven and cool on a cooling rack.
You can pipe in cream and decorate with fruits & dust with icing sugar.
Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.
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