Chinese cupcakes are charming little desserts that boast many delightful features. Not only are they beautifully presented and easy to carry, but their soft and delicate texture combined with a sweet flavor makes them a joy to enjoy at breakfast, afternoon tea, or as a party treat.
The charm of cupcakes lies in their versatility. You can customize them by adding various ingredients and flavors to suit your taste preferences. Whether you opt for classic chocolate or vanilla, or get creative with fruit and nut flavors, cupcakes can satisfy any palate.
Moreover, cupcakes are simple to make. Even if you’re not an experienced baker, you can easily whip up delicious cupcakes. They are an excellent choice for family baking, allowing you to share the fun of making them together.
Let’s learn how to make these delightful cupcakes!
This recipe makes 24 Chinese cupcakes.
Ingredients
- 8 eggs
- 80g corn oil
- 140g water
- 160g cake flour
- 100g sugar
- A few drops of lemon juice (for whipping egg whites)
Steps:
Preparation:
- Separate the egg whites and yolks into two clean, dry bowls. Ensure no yolk remains in the whites, as this will affect whipping.
- Preheat the oven to 125°C (257°F).
Making the Egg Yolk Mixture:
- In a large bowl, mix the corn oil and water thoroughly with a whisk or mixer until well emulsified.
- Sift in the cake flour and gently fold it in with a spatula, being careful not to overmix.
- Add the egg yolks and mix until the batter is smooth and fluid.
Whipping the Egg Whites:
- Add a few drops of lemon juice to the egg whites to help remove the eggy smell and improve whipping.
- Using an electric mixer, start whipping the egg whites and gradually add the sugar in three stages: first when bubbles appear, then when they become glossy, and finally when soft peaks form.
- Continue whipping until stiff peaks form, meaning the egg whites are ready.
Combining the Batter:
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be careful to avoid deflating the mixture.
- Pour the combined mixture into the remaining egg whites and fold gently until well blended.
Filling the Cups:
- Pour the batter into cupcake liners, filling them about 80% full. Lightly tap the trays to release any trapped air bubbles.
Baking:
- Place the cupcake liners in the preheated oven and bake at 125°C for 30 minutes, then increase the temperature to 150°C (302°F) for an additional 10 minutes. Keep an eye on the cupcakes to prevent them from burning.
Tips
- Ensure the egg whites are free of yolk for proper whipping.
- Use a gentle folding technique to avoid deflating the batter.
- Baking times and temperatures may vary; adjust according to your oven’s performance.
- Remove the baked cupcakes promptly and cool them on a wire rack to prevent shrinkage.
By following these steps, you’ll create soft, delicate cupcakes that won’t shrink or collapse. Give it a try and share this delightful baking experience with family and friends!
Chinese Cupcakes — A Soft and Delicate Baking Delight
Ingredients
- 8 eggs
- 80 g corn oil
- 140 g water
- 160 g cake flour
- 100 g sugar
- A few drops of lemon juice for whipping egg whites
Instructions
Preparation:
- Separate the egg whites and yolks into two clean, dry bowls. Ensure no yolk remains in the whites, as this will affect whipping.
- Preheat the oven to 125°C (257°F).
Making the Egg Yolk Mixture:
- In a large bowl, mix the corn oil and water thoroughly with a whisk or mixer until well emulsified.
- Sift in the cake flour and gently fold it in with a spatula, being careful not to overmix.
- Add the egg yolks and mix until the batter is smooth and fluid.
Whipping the Egg Whites:
- Add a few drops of lemon juice to the egg whites to help remove the eggy smell and improve whipping.
- Using an electric mixer, start whipping the egg whites and gradually add the sugar in three stages: first when bubbles appear, then when they become glossy, and finally when soft peaks form.
- Continue whipping until stiff peaks form, meaning the egg whites are ready.
Combining the Batter:
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be careful to avoid deflating the mixture.
- Pour the combined mixture into the remaining egg whites and fold gently until well blended.
Filling the Cups:
- Pour the batter into cupcake liners, filling them about 80% full. Lightly tap the trays to release any trapped air bubbles.
Baking:
- Place the cupcake liners in the preheated oven and bake at 125°C for 30 minutes, then increase the temperature to 150°C (302°F) for an additional 10 minutes. Keep an eye on the cupcakes to prevent them from burning.
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