| Ingredient | Method |
| 5 B grade egg yolks 80g caster sugar 140g LP flour 90g milk 65g veg oil 1tsp vanilla essence 20g cocoa powder 40g sour cream 1.5tbsp baking powder 5 B grade egg whites 60g caster sugar (I use 70g since the filling is sweet enough, may adjust to your own taste) Filling: blueberry jam | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until medium peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil, vanilla and beat until combined. 4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add the sour cream and mix until combined. 6. Next, add 1/3 of meringue into yolk mixture and mix to lighten the batter. 7. Pour the mixture into the rest of the meringue and fold gently until well combined. 8. Spoon the 1-2tbsp batter into paper cups and bake @ 170C for 5-8 minutes. 9. Remove from oven and spoon 1-2tsp of blueberry jam into center of the batter. Spoon the batter again until 3/4 full and send back to oven and bake for another 15-25 min or until set. *makes 16cupcakes |
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