| Ingredient | Method |
2 A egg whites @ room temp 2 A egg yolks @ room temp 45g caster sugar 60g High protein flour 20g honey, diluted with 1/2 tbsp hot water & 15g lemon curd glaze Glaze: 100g white chocolate 45g lemon curd glaze | 1. Place egg white in mixing bowl and beat at high speed for 30 sec until slightly foamy. 2. Gradually add in sugar and beat until firm peaks form. 3. Add yolks at medium low speed until well combined about 1 minute. 4. Add sifted bread flour and beat until just combined. 5. Pour in honey & lemon curd mixture and continue beat for 1 minute. 6. Pour batter through a sieve into a clean bowl. (Press with spatula to help batter go through sieve) 7. Spoon 1-2tbsp batter into 4.5cm mold. Tap mold on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated oven 180C for 20 minutes or until top is evenly browned. 12. Remove pan from oven and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. When cake is cool enough to handle, remove from molds. 14. To prepare glaze, melt the white chocolate and lemon custard and mix well. 15. Pour the glaze over the cupcakes, allowing any excess to drip off. Chill before serve. * makes 6 cupcakes |
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