| Ingredient | Method |
| 3 A egg yolks 30g veg oil 45g milk 70g LP flour 15g icing sugar 1tsp apito pandan 3 A egg whites 60g caster sugar Filling: ~2 tbsp condensed milk + 4 tbsp Mayonnaise ~some Chicken Meat Floss | 1. Preheat oven to 170C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil, apito pandan and milk until blended. Pour the flour and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently until well combined. 6. Pour the batter into paper cups and bake for 45-50 minutes. 7. Spoon the filling into a piping bag, fitted with a nozzle. 8. Pipe some filling into cakes. Top wit chicken meat floss. *makes 6 cupcakes |
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