Cheesy Hokkaido cupcakes
The cake tastes sweet & salty from cheese. This is quite a perfect combination which is preferred by most of the people.
Recipe from Nasy Lemak Lover! Thanks Sonia! 💕💕👍👍👍
Cheesy Hokkaido cupcakes
The cake tastes sweet & salty from cheese. This is quite a perfect combination which is preferred by most of the people.
Recipe from Nasy Lemak Lover! Thanks Sonia! 💕💕👍👍👍
Cooking Instructions
- 1
Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). Add in egg yolk into milk and oil mixture, one at a time, stir well. Sift in cake flour, stir to mix the mixture till smooth and no lumps.
- 2
In a large mixing bowl, beat egg white with COT until foamy, gradually add in sugar(3 batches), and continue to beat till the meringue reaches firm peak stage.
- 3
Scoop about 1/3 of the meringue into the yolk batter at (1). Fold to mix. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter.
- 4
Scoop batter into paper liners to about ½ full, place a piece of cheddar cheese on top, then fill batter until almost full. Tap the cupcake lines to remove air bubbles, then sprinkle some parmesan cheese powder on top.
- 5
Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins. Every oven is difference, please adjust accordingly.
- 6
Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely.
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