Wednesday, 15 May 2019

Vanilla Milk Sponge Cupcake

Cupcake baked in high temperature

A simple vanilla milk cupcakes baked in two heating methods - one fast and furious; and the other one slow and steady 😊 Both are equally delicious. The only difference was the crust pattern. In fact, I kind of prefer the cracked top crust to the smoother one 😅

For using a progressive heating procedure, the cupcake had a smoother top, yet the crumb was still soft.

Cupcake baked in progressive heating method

Yield: 6 cupcakes


All ingredients in room temperature 
Using 55g Omega 3&6 egg

2 eggs, separated
45g fine sugar

25g fresh milk
10g condensed milk
10g vegetable oil
1/2 tsp vanilla extract

65g top flour


2粒 蛋,蛋白蛋黄分开
45g 细糖
1/2茶匙 香草精

5x5x4.8cm paper cups


1. Pour and mix milk, condensed milk, rice bran oil and vanilla extract in a small cup. Set aside.

2. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric hand mixer till frothy. This takes about 1 minute.
Add in the sugar in 3 batches, and continue to beat at medium high speed.

When the meringue starts to form a steady trail behind the moving whisks, lower the speed till the meringue reaches the firm peak stage.

5. Beat in the egg yolk, one at a time.

6. Add in the flour and milk mixture from Step 1 in alternate sequence. Starting with flour and end with flour.
 flour - milk - flour - milk - flour
Do not over mix the batter.

7. Pour the batter into the paper cake cups.

Tap to even out the batter, as well as to get rid of trapped air bubbles.

8. Bake in a preheated oven at 180℃ for about 15~20 minutes, or till the top turns golden. Bake at middle rack of an oven.

you can bake the cupcakes at 130℃ for about 20 minutes, increase to 150℃ for 5 minutes, and finally increase to 170℃ and bake for 5 minutes, or till golden.

9. Transfer to cupcake out of the oven. Drop the cupcakes from a height of about 10 cm to prevent over-shrinking after cooling down.

Let the cupcakes cool down over a wire rack.

10. Enjoy 😋

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