| Ingredient | Method |
| 3 A egg yolks 30g veg oil 25ml milk 70g LP flour 15g icing sugar 20ml blue pea flower water 3 A egg whites 60g caster sugar Filling: ~2 tbsp strawberry jam ~75g butter ~45 icing sugar | 1. Heat 30-40 blue pea flowers with 40ml water, and reserve 20ml to use. 2. Preheat oven to 170C, top and bottom heat. 3. 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. 4. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 5. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 6. Add the rest of the meringue and fold gently until well combined. 7. Pour the batter into paper cups and bake for 45-50 minutes. 8. Filling: Beat butter and icing sugar until light and smooth. Add strawberry jam and continue beat until well combined. 9. Spoon the filling into a piping bag, fitted with a nozzle. 10. Pipe some filling into cakes. Top some chocolate chips/sugar pearl/fruits on top. *makes 11-12 cupcakes |
No comments:
Post a Comment