Peppermint Hokkaido Cupcakes

Ingredients:
4 egg yolks
35g icing sugar ~ sieved
40g canola oil
75g cake flour ~ sieved
1/4 tsp baking powder
40g fresh milk
1/8 tsp peppermint extract

4 egg whites
100g caster sugar
1/8 tsp cream of tartar

18 mini candy canes (crush 3 of them)

Directions:

1. Using a handheld bowl, whisk together egg yolks & icing sugar.
2. Add the oil & milk, followed by the peppermint extract.
3. Fold in the sieved flour & baking powder.  Set aside.
4. In a clean bowl, whisk the egg whites until they turn foamy.  Add the cream of tartar & sugar,r gently whisking until stiff peaks form.
5. Place 1/3 of the egg whites into the yolk mixture. Mix it in and gently fold the remaining egg whites into the yolk mixture in two (2) batches.
6. Spoon the batter carefully into cups, filling each until they are about 3/4 full.
7. Lift each cupcake & gently drop it from a height of abt 5cm to remove any bigger air bubbles.
8. Bake in the preheated oven at 160 degrees C. for 18-20 minutes. The cupcakes will puff up and brown on the top.
9. Let the cupcakes cool completely.  As they cool, they will deflate.

Filling

240ml whipping cream ~ cold

35g icing sugar ~ sieved

1/2 tsp peppermint extract

Directions:

1. Whisk the cold cream, sieved icing sugar & mint extract until stiff peaks form
2. Fill a piping bag with the cream.  Poke the piping tip into each cupcake & pipe the cream into the cupcakes.
3. Pipe a rosette on top of each cupcake & top with crushed candy cane & a whole mini-candy cane.
4. Keep the cupcakes chilled until ready to serve.