Wednesday, 13 November 2019

Rose Milk Cheese Cube Sponge Cupcake

Rose milk flavour sponge cupcakes with a creamy cheese cube hidden in the centre. If you love the lovely pink Bandung drink, or the rose flavour milk drink, you will enjoy this light flavour cake, though it involved the use of artificial rose flavour and colour 😋😉

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

57g top flour/cake flour
3g corn starch
2g milk powder, optional
1g baking powder

10g condensed milk
20g milk
10g coconut oil/mild flavour oil
1/2 tsp rose flavour
some red food dye

8 cubes The Laughing Cow Belcube, plain flavour, thawed


1.Combine condensed milk, milk, coconut oil, rose flavour, and red food dye 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.

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.

Cover the cheese cubes with the balance batter.

9. Bake at middle rack of a preheated oven at 160℃ for 20 to 25 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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