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WINE&DINE
214
July14
YOU’LL NEED
• cupcake liners
• electric mixer
INGREDIENTS
• 5 eggs, separated
• 50g corn oil
• 60ml milk, warmed
• 1 teaspoon instant coffee
• 100g plain flour
• 80g caster sugar
METHOD
1. Preheat the oven to 180°C. Line muffin pan
with cupcake cases.
2. Mix together the milk and instant coffee; set
the mixture aside. Mix the egg yolk, corn oil
and coffee-flavoured milk together. Sift the
flour into thewet mixture; stir well to combine.
3. In a large, clean bowl, whisk the egg
whites with the electric mixer until frothy.
Gradually add the sugar while whisking
until stiff peaks form. Fold the egg whites
into the flour mixture, working carefully so
as not to deflate the batter.
4. Spoon the batter into the prepared cases,
filling them almost to the edges. Bake
for 20 to 25 minutes or until a toothpick
inserted into the centre of the cupcakes
comes out clean.
5. Cool for 1-2minutes in the pan, then remove
to cool completely on a wire rack. Note: it is
normal for the cupcakes to deflate slightly
once removed from the oven.
Hong Kong
Cupcakes
Difficulty level:
Makes: 6 to 8 cupcakes
These soft, spongy cupcakes –
here with the addition of a subtle
coffee flavour– are a mainstay of
Asian bakeries.
Sweet Endings
Try these Asian-inspired sweet treats when
you’re craving coffee in another form.