Hong Kong Style Cupcakes 紙包蛋糕
Simple recipe for Hong Kong Style Cupcakes 紙包蛋糕 with just five ingredients. These cupcakes are mildly sweet, airy, and fluffy. A must try!
Approximate cost (CAD) 3
Ingredients
- 4 Eggs
- 25 g Sugar
to be mixed with egg yolks - 40 g Sugar
to be mixed with egg whites - 30 g Vegetable oil
- 40 g Milk
- 70 g Cake flour
Instructions
- Heat oven to 350˚F or 180˚C
- Line baking pan with cupcake liners, preferably taller or fluted liners
- Separate egg yolk from egg whites and place in separate mixing bowls
- Put egg whites in the fridge until ready to use
- Whisk egg yolks, add sugar and whisk again
- Add oil, milk and cake flour. Whisk until blended and smooth. Set aside
- Beat egg whites until foamy. Add sugar in 3 parts until mixture is stiff
- Fold egg white mixture into egg yolk mixture until mixed. Do not over mix
- Fill cupcake liners to 90%
- Bake for 18 minutes. Use the toothpick test to check if it’s cooked through
- Remove from oven and lay them on their sides to prevent the top from sinking
Nutrition
Calories: 130kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 82mgSodium: 34mgPotassium: 46mgFiber: 1gSugar: 8gVitamin A: 127IUCalcium: 19mgIron: 1mg
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