(12 cupcakes)
(A)
3 egg yolks
2g instant coffee powder(+ 1/2 tsp warm water)
35g corn oil
40g cake flour
1/4 tsp baking powder
A pinch of salt
30g milk
(B)
3 egg whites
40g sugar
(C)
40g dark compound coin chocolate(button chocolate)
Method:
1. Preheat oven at 180°C.
2. Heat up oil till warm and add in sifted cake flour, salt and baking powder , stir well.
3. Add in milk, egg yolks and whisk till well combined.
4. Add in coffee and mix well.
5. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak.
6. Fold in whites into yolk mixture in three batches.
7. Scoop half batter into paper cup, put in two button chocolate in the center, add in another scoop of batter.
8. Gently tap on table to remove air bubbles.
9. Reduce temperature to 150°C and bake for 20 minutes.
10. Let it cool on rake.
Happy Baking!
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