Cappuccino Hokkaido Cupcakes

These Cappuccino Hokkaido cupcakes are soft, fluffy and moist. Best with the whipped cream frosting which is not overly sweet.

这卡布奇诺北海道纸杯蛋糕柔软、蓬松、湿润。再 搭配不太甜的生奶油糖霜，非常好吃！😘

Cappuccino Hokkaido  Cupcakes

Ingredients: (10 cupcakes)

(A)

3 egg yolks

2g instant coffee powder (+ 1/2 tsp warm water)

1/2 tsp  Cappuccino emulco

35g corn oil

40g cake flour

1/4 tsp baking powder

A pinch of salt

30g milk

(B)

3 egg whites

40g sugar

Instructions:

1.Preheat the oven at 160C. Line  cupcake pans with paper liners.

2. In a separate bowl, separate the egg white and yolk.

3. Heat the oil for 20 seconds, then pour into a bowl.

4. In a separate bowl sift together the flour,  baking powder and salt. 5. Add the flour mixture to the warm oil. Mix until just combined.

6. Pour in the milk and egg yolks and mix well.

7. Mix in the coffee and mix well.

8. Whisk egg whites till bubbly, add in sugar gradually in 3 portions.

9. Fold in whisked egg whites into egg batter gently in 3 portions.

10. Scoop  the batter into the prepared cupcake pan.  Bake for 25 minutes at 140C. 

11. When the cupcakes are completely chilled, make the frosting.

Whipped Cream Frosting:

Ingredients

200ml      whipping cream

1/4 cup    powdered sugar

Method:

• Beat the heavy cream and powdered sugar with an electric mixer for 4-5 minutes, or until stiff peaks form.
• Use on cakes, cupcakes, etc. Place leftovers in a container and store in the fridge for up to 3 days

Happy Baking!