| Ingredient | Method |
| 4 A egg yolks 40g veg oil 40g milk 85g LP flour 20g icing sugar 1/3 tsp baking powder 2/3 to 1tsp coffee powder + 3ml hot water 4 A egg whites 80g caster sugar Filling: cream icing filling | 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 before served. *makes 11 cupcakes |
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