| Ingredient | Method |
| 3 B egg yolks 30g veg oil 30g milk 45g AP flour 15g icing sugar 1/3 tsp baking powder 1tsp vanilla essence 3 B egg whites 50g caster sugar Filling: cheese swiss buttercream Topping: mandarin orange | 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 mandarin orange before served. *makes 8 cupcakes |
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