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Dans la lune

May 26, 2018

Fluffy Cupcake

Fluffy Cupcake

Print this recipe
Persons
15
Fluffy Cupcake

Ingredients

  • 1 egg
  • 30g sugar
  • 30g cake flour or plain flour (T45) - sift twice
  • 1/2 tbsp vegetable oil
  • 1 tbsp yogurt

For the topping cream

- Ingredient A -

  • 55g sugar
  • dash of salt
  • 100g milk
  • 1/2 tbsp maple syrup
  • 1/2 tbsp vanilla extract
  • 1 tbsp cake flour or plain flour (T45) - sifted
  • 1/2 tbsp corn starch - sifted
  • 80g unsalted butter - soften
  • 20g cream cheese (optional) - soften

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!
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