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:
- In the bowl, using a handheld whisk together egg yolks & icing sugar.
- Add the oil & milk, followed by the peppermint extract.
- Fold in the sieved flour & baking powder. Set aside.
- In a clean bowl, whisk the egg whites until they turn foamy. Add the cream of tartar & sugar gradually whisking continuously till stiff peaks form.
- Place 1/3 of the egg whites into the yolk mixture. Mix it in & fold the remaining egg whites gently into the yolk mixture in two (2) batches.
- Spoon the batter carefully into cups, filling each until they are about 3/4 full.
- Lift each cupcake & gently drop it from a height of abt 5cm to remove any bigger air bubbles.
- Bake in the pre-heat oven at 160 deg C. for 18-20 mins. The cupcakes will puff up & the tops will be brown.
- 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:
- Whisk the cold cream, sieved icing sugar & mint extract until stiff peaks form
- Fill a piping bag with the cream. Poke the piping tip into each cupcake & pipe the cream into the cupcakes.
- Pipe a rosette on top of each cupcake & top with crushed candy cane & a whole mini-candy cane.
- Keep the cupcakes chilled until ready to serve.
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