Monday, October 1, 2018


adapted from :
yields :    14 cupcakes

Ingredients :

45  gm  corn oil or vegetable oil
80  gm  fresh milk
4  egg  yolks  ~  A size or large
90  gm  cake flour

4  egg  whites  ~  A size or large
75  gm  caster sugar
1/4  tsp  cream of tartar

3  slices  cheddar cheese  ~  equal divide each slice to 4 pieces
10  gm  parmesan cheese powder  (I use almond nib)

Directions :

1.  Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture.

2.  Remove from heat, add in egg yolk into milk and oil mixture, one at a time, stir well.  Sift in cake flour, stir to mix the mixture till smooth and no lumps.  Set aside.

3.  Using an electric hand mixer, add cream of tartar with egg white, beat egg white until foamy, then gradually add in sugar (in 3 batches), and continue to beat till stiff peaks form.

4.  Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.  Then fold in the balance egg white with a spatula till well combine.

5.  Scoop batter into paper liners to about 1/2 full, place a piece of cheddar cheese on top then fill batter until almost full.  Tap the cupcake liners to remove air bubbles, then sprinkle some parmesan cheese powder on top.

6.  Bake in pre-heated oven at 125'C for 30 minutes then increase to 150'C for 15 minutes.  (Every oven is different, please adjust accordingly).

7.  Remove cupcakes from oven, lightly tap the cupcakes on table top and set aside to cool completely.  Serve and Enjoy !!!!

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