Hong Kong Style Cupcakes 紙包蛋糕

Step 1

Heat oven to 350˚F or 180˚C

Step 2

Line baking pan with cupcake liners, preferably taller or fluted liners

Step 3

Separate egg yolk from egg whites and place in separate mixing bowls

Step 4

Put egg whites in the fridge until ready to use

Step 5

Whisk egg yolks, add sugar and whisk again

Step 6

Add oil, milk and cake flour. Whisk until blended and smooth. Set aside

Step 7

Beat egg whites until foamy. Add sugar in 3 parts until mixture is stiff

Step 8

Fold egg white mixture into egg yolk mixture until mixed. Do not over mix

Step 9

Fill cupcake liners to 90%

Step 10

Bake for 18 minutes. Use the toothpick test to check if it’s cooked through

Step 11

Remove from oven and lay them on their sides to prevent the top from sinking