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Hong Kong Soft Cupcake (Paper Wrapped Cake)
This is one of my son’s favorite Asian cupcakes. I was very fortunate to be able to find this recipe given by my late mom (a excellent chef) while I was packing for our major move to Arkansas four months ago. Two weeks ago, I was with my friends and they wanted to learn how to bake this cake. I took this opportunity and shared with them and now, I would like to share with you all too.
½ pound cake flour (available at Asian/Oriental supermarkets)
240g granulated sugar
¼ teaspoon cream of tartar
150g unsalted butter, melted
15 large eggs, separate egg yolks and whites into a bowl
180g whole milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Prepare a deep cupcake pan lined with baking papers/4″ white coffee paper filters.
Meanwhile, in a mixing bowl, whisk the egg yolks and vanilla extract.
Sieve the cake flour into a large mixing bowl, add in the melted butter and whole milk; mix to combine well. Add in the egg yolks mixture and mix the batter well.
Whisk the egg whites with a stand/hand mixer until a couple of minutes. Add in the cream of tartar and blend together. Add sugar into the egg whites mixture, blended and whisk until egg whites reach a stiff peak. Gently fold the egg whites mixture in a small amount at a time into the cake batter with a rubber spatula in a folding direction until all well incorporated. Do not over-mix the batter mixture.
Pour the cake batter into each of the cone cupcake mould and bake for 20-25 minutes or until the top lightly golden brown. To test the doneness, you can use a toothpick and insert to the center of the cake; and if it comes out clean it is done.