These fluffy cupcakes are super easy to make and they taste delicious.
INGREDIENTS:
50g (6 tbsp) Cake flour
45g (10 tsp) Cooking oil
30g (1.5 tbsp) Condensed milk
4 Eggs
35g (3 tbsp) Sugar
5g (1/2 tbsp) Cornstarch
Lemon juice
METHOD:
- In a mixing bowl, sift 50 grams of cake flour then in a small saucepan, add 45 ml of oil and microwave it for two minutes. Pour the hot oil into the flour and mix well. then add 30 ml of condensed milk and continue to mix well. You are going to use 4 eggs, add one egg to the mixture and mix well until incorporated.
- Separate the egg whites from the yolks of the remaining three eggs and add the yolks to the cake batter. Mix the egg yolks in until mixed with the batter. Into the bowl with the egg whites, add a few drops of lemon juice and beat with an electric mixer on high speed until it starts to form.
- Add 35 grams of sugar to the beaten egg whites in three additions and continue beating on medium speed after each addition. After adding the last batch of the sugar, turn to medium-low speed and whip until it reaches a stiff peak. Take a third of the meringue and add to the egg yolk and mix well with a spatula.
- Pour the cake batter into the meringue and mix well until smooth, incorporated with no lumps. Line the cupcake pan with cupcake papers and pour the batter into the cups to about 80% full. Bake at 125 degrees Celcius(260F) for 45 minutes then increase the temperature to 150C(300F) and bake for another 10 minutes. Remove from the oven once baked and line the cupcakes on a wire rack to cool before serving.
- Preheat the oven to 125°C (260°F) and bake for 45 minutes, then 150°C (300°F) bake for 10 minutes.
- Use a 12-cup muffin pan.
