Apple Milk Cheese Cube Cupcake

Before you sink your teeth into the soft velvet cupcake, take a sniff at the cake. I believe you would like the sweet aroma coming from the roasted almond nibs, as well as the apple drink 🍎 and milk 🥛 

At the bottom of the cupcake, you’ll find a creamy cheese cube awaiting you 😋😋

Paper cup size: 7D x 4H cm

Paper cup quantity: 8 pcs

Baking temperature: Bake in a preheated oven at 130℃ for 12 minutes, increase temperature to 160℃ and bake for 8 minutes, or till golden brown 

INGREDIENTS

All ingredients in room temperature

Using 54~55 eggs

[A]

2 eggs whites 

Pinch of salt

30g fine sugar 

20g raw sugar

[B]

2 egg yolks 

[C]

60g top flour

1g baking powder 

a few grains vanillin powder

[D]

10g apple drink

10g low-fat milk

10g golden syrup/honey 

[D]

10g unsalted butter, melted & warm

10g rice bran oil, warm together with butter

Filling

8 cubes original flavour cheese cubes

Toppings

15g almond nibs, roasted

Directions

1. Roast almond nibs in an oven toaster at 150℃ for a few minutes, or till lightly browned. Set them aside.

2.  Melt E without boiling. Leave the warm content aside.

3. Beat A till firm peak before adding B.

Continue to beat till reaching ribbon stage.

4. Sieve in 1/3 of C, and mix briefly.

5. Pour in 1/2 of D mixture, and mix.

Repeat step 4 and 5 tille finish up C and D mixtures.

6. Pour about 1/4 of the batter to mix with the warm E before pouring back to mix with the main batter.  

Continue to mix till a smooth and glossy batter is achieved.

7. Pour about half of the batter into 8 paper cups, place a cheese cube in it, and filled up with the remaining batter.

8. Sprinkle roasted almond nibs over the top.

9. Bake in a preheated oven at 130℃ for 12 minutes, increase temperature to 160℃ and bake for 8 minutes, or till golden brown 😊

10. Let the cupcakes cool down completely before removing them from the paper cups. 

Warm cakes tend to stick to the wall of the paper cups.

10. Enjoy 😋🍯