Cream Strawberry Cupcake
Ingredients
- 90g cake flour
- 45g whole milk
- 45g corn oil
- 80g caster sugar
- 250ml heavy cream
- as needed strawberries
- 5 eggs
- as needed moisture-proof powdered sugar
Instructions
- Prepare two clean, dry bowls. Separate the egg yolks from the whites. Add 15g sugar, 45g milk, and 45g corn oil to the yolks. Mix thoroughly until the oil and liquid are fully emulsified. Sift in 90g cake flour and stir in a Z-shaped motion until smooth.
- Add 45g sugar to the egg whites in three portions, whipping until stiff peaks form — the meringue should hold firm, pointed tips and not slide when the bowl is inverted. Fold one-third of the whipped whites into the yolk batter gently, then pour the combined mixture back into the remaining whites and fold until just combined. Transfer to a piping bag and pipe into cupcake liners, filling about 80% full (makes approximately 12-14 cupcakes).
- Preheat the oven to 150C for 5 minutes. Bake with top and bottom heat at 130C for 25 minutes, then increase to 150C for another 20 minutes. Adjust times according to your own oven. For the cream topping: Whip the heavy cream, adding 20g sugar in three portions. Once visible tracks form, reduce the speed and continue whipping until about 80% stiff (soft to medium peaks). Transfer to a piping bag, pipe onto the cooled cupcakes, top with strawberries, and dust with moisture-proof powdered sugar.
