| Ingredient | Method |
| A: 30g veg oil 10g caster sugar 3B egg yolks 35g low protein flour 5g corn starch 1 tsp baking powder 45g milk 5g matcha powder B: 3B egg whites 30g caster sugar 1/4tsp cream of tartar Filling: red bean paste | 1. Preheat oven to 160C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours 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 using spatula until well combined. 6. Pour cake batter into cupcake papers.Tap on the counter to remove air bubbles. 7. Spoon 1tsp of red bean paste onto the center of the cake 8. Bake in preheated over for 20-25 minutes or until top is evenly browned. 9. Cool completely and remove from pan. *apprv 10 cupcakes |
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