Chocolate Hokkaido Cupcake

Chocolate Hokkaido Cupcake

12 pcs cupcakes

Ingredients:

Egg yolks                             4pcs

Milk                                      80g

Corn oil                                60g

Cocoa powder                     20g

Low protein powder             80g

Egg white                             4pcs

Castor sugar                        90g

Cream of tartar                    1/4tsp

Chocolate topping = 2tbsp cocoa powder + 3tbsp hot water mix well.

Add in the cocoa mixture into150g topping cream

Method:

1.    Put egg yolk, milk, corn oil in a bowl, whisk and add in sieve flour and cocoa powder, mix well.

2.   The icing add three times to the egg white (first when foaming, second when more delicate, third when see the lines), whisk until still peak.

3.   Pour the meringue in the the egg yolk batter in three portions and fold well.

4.   Pour into the cups 80% full.

5.   130 degrees for 20 minutes and continue with 150 degrees for 20 minutes then 160 degrees 25 minutes.