Friday, 1 November 2019

Cheese Cube Vanilla Sponge Cupcake

Light and velvety vanilla sponge cupcake with a creamy and savoury cheese cube in the middle. An ideal light snack for supper 😋

Yield: 8 small cupcakes (7⌀x3.5H cm)
Baking temperature: 130℃ for 15 minutes, 150℃ for 5 minutes, and  170℃ for 5 minutes

All ingredients in room temperature
Using 55~59g Omega 3&6 eggs

2 egg whites
pinch of salt
45g fine sugar

2 egg yolks

55g top flour/cake flour
5g corn starch
1g baking powder

10g condensed milk
20g milk
10g rice bran oil/mild flavour oil
1/4 tsp vanilla extract

8 cubes The Laughing Cow Belcube, plain flavour, thawed

1.Combine condensed milk, milk, rice bran oil and vanilla extract in a small glass. Set aside.

2. Mix top flour, corn starch, and baking powder in a small bowl. Set aside.

3. In a clean, dry and grease-free mixing bowl, beat egg whites with pinch of salt and fine sugar till reaching almost firm peak stage.

4. Beat in the egg yolks, one at a time. Add the next egg yolk after the previous egg yolk has been well mixed. Stop beating when no trace of egg yolk can be seen.

5. Sieve in 1/3 of the flour mixture from Step 2 into the batter.

Mix in 1/2 of the milk mixture from Step 1.
Adding the remaining flour mixture and milk mixture, in alternating sequence.
picture for demonstration

Use a spatula to give a thorough mix into a smooth batter.

6. Pour 2/3 batter into the paper cups. Then place a thawed cheese cube in each paper cups.
picture for demonstration

Cover the cheese cubes with the balance batter.
picture for demonstration

9. Bake at middle rack of a preheated oven at 130℃ for 15 minutes, 150℃ for 5 minutes, and  170℃ for 5 minutes, or till golden.

10. Transfer the cupcakes to a cooling rack to cool down. Drop the cakes over a kitchen towel from a height of about 10cm, to minimise the shrinkage after cooling down.

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