Instructions

• 1. Make the cake Pre-heat the oven to 170℃. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, and beat until firm.
• 2. Add the egg yolks one by one, and mix well after each addition.
• 3. Add the sifted flour into the egg mixture and mix gently with a rubber spatula. Do not overmix.
• 4. Add the oil and yogurt. Mix.
• 5. Spoon the batter into a lined cupcake pan and fill cupcake liners a little more than half way. (about two-third of the pan.)
• 6. Bake for about 13 to 15 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
• 7. Make the topping cream In a small bowl, add all ingredients A and mix well until combined evenly. Strain the mixture to a saucepan using a strainer and cook over moderate heat. Stir constantly, until thickened, using a wooden spoon or a spatula. Let it cool and set aside.
• 8. Once cooled, transfer this cream mix into a bowl, beat until soft. Gradually add the softened butter and cheese cream (optional), mix until smooth. Pipe this topping cream onto the cupcakes and enjoy!