Hokkaido Cupcake (Master Chef Alex Goh's class)
(A)
Egg yolk ---- 4
Sugar --- 15g
Oil --- 40g
Milk --- 40g i used water
Flour (superfine/plain) --- 65g i used superfine
Added 2 teaspoon cocoa powder
(B)
Egg white --- 4
sugar --- 60g
salt --- 1/8 tsp
cream of tartar --- 1/4tsp
Method:
1. Mix (A) will well blended
2. Whisk egg whites in (B) till soft peak then add in sugar in batches and whipped till soft peak (don't need to stiff peak)
3. Mix whites with egg yolk to combine in 2 batches
4. Pour to mould and bake for 25mins in 170C pre heated oven
5. Pipe in filling into cupcake. (i used leftover buttercream, re-whipped with added peppermint emulco)
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