Mango Hokkaido Cupcakes芒果北海道纸杯蛋糕

🌹Happy Mother's Day🌹 to all the beautiful mums.😘

I made these Hokkaido Cupcakes instead of a whole cake to celebrate Mother's day. Fast and easy though! Hehehe...😉

I decorated it with mango cubes and peach wedges😊

The cupcakes never shrink after baking! Yeah ✌

Mango Hokkaido Cupcakes 芒果北海道纸杯蛋糕

Ingredients:

80 g       Cake flour

1/4 tsp   Baking powder

1/4 tsp   Salt

35 g       Vegetable oil

65 g       Milk

4            Egg yolks 

1 tsp      Vanilla flavor 

4            Egg whites

65 g       Sugar

1/2 tsp   Lemon juice (use cream of tartar or vinegar instead)

Method:

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 and milk for 30 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 mixture. Mix until just combined.

6. Pour in the egg yolks and vanilla, and mix well.

7.Whisk egg whites and lemon juice till bubbly, add in sugar gradually in 3 portions.

8. Fold in 1/3  portion of whisked egg whites into egg batter gently, then pour into remaining whisked egg whites and fold gently.

9. Scoop  the batter into the prepared cupcake pan. Bake for 25 minutes at 140C and 10 minutes at 150C. 

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

Whipped Cream Frosting:

Ingredients

200ml      whipping cream

1/4 cup    powdered sugar

Method:

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

Happy Baking!