HK Paper Wrapped Cupcakes

Light, fluffy and full of egg aroma. Taste just like kuih bahulu and texture like chiffon but this is nicer, as no other liquid is added, mainly just eggs and some oil. No milk needed.

(Recipe adapted from : http://nasilemaklover.blogspot.com/2014/06/chinese-paper-wrapped-cupcakes.html)

Ingredients: (Makes 7 metal cup moulds)

(A)

3 Egg White

65g Icing Sugar

(B)

3 Egg Yolk

1 Whole Egg

50g Corn Oil

65g Self Raising Flour

You will need : metal cup & paper linings or any cups suitable for baking

Step by Step:

1. Mix egg yolk, 1 whole egg and corn oil in a mixing bowl. Use a hand balloon whisk, beat till light.

2. Sift in self raising flour, stir to mix well till a smooth thick batter.

3. Using electric hand mixer, beat egg white till foamy. Gradually add in icing sugar, beat till stiff peak formed.

4. Add 1/3 of the meringue into the egg yolk batter. Fold till well mix. Then fold in the rest of the meringue till well combine.

5. Line metal cupcake cup with paper lining, scoop batter into cups.

6. Bake at preheated oven at 170C (middle rack, no fan) for 30 mins.

7. Remove from oven, invert cake from the metal cups immediately, lay them on wire rack to cool down.

Happy Baking.