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Cocoa Chiffon cupcake
Ingredients:
3 Egg Yolks
20g Caster Sugar
35ml Corn Oil
50ml Fresh Milk
1/2 Teaspoon Vanilla Extract
50g Cake Flour
20g Cocoa Powder
3 Egg Whites
50g Caster Sugar
Method:-
1. whisk egg yolks and sugar till pale in colour.
2. Next whisk in corn oil and half the amount of fresh milk and vanilla extract till well mixed.
3. Slowly add in sifted flours (cake flour + cocoa powder) and remaining fresh milk, stir using hand whisk till combined. Set aside.
4. beat egg whites until foamy. Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form.
5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.
7. Next fold in balance whites in two batches with spatula till well combined.
8. Filled cupcake liner 3/4 full and bake in airfryer 180c for 11min ( with foil covered and another 2 min without foil)
9. I dust the crumpled top with icing sugar 😋
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