| Ingredient | Method |
| 4 B egg yolks 40g veg oil 60g milk 50g AP flour 15g Cocoa powder 20g red yeast powder 20g caster sugar 1 tsp baking powder 1tsp vanilla essence 5ml white vinegar 4B egg whites 60g caster sugar Filling: cheese swiss buttercream Topping red velvet oreo cookies | 1. Preheat oven to 170C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil 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 20 minutes. 7. Spoon the filling into a piping bag, fitted with a nozzle. 8. Pipe some filling into cakes and top with red velvet oreo cookies before served. *makes 10cupcakes |
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