Spongy Baked Chinese Cupcakes
Have an easy-bake pastry treat at home with this no-fuss Chinese cupcake recipe, a sweet dessert the whole family can indulge in. Chinese cupcakes are spongy and soft with a pleasant aroma. You can bake the cupcakes at two different temperature settings in just 50 minutes!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40 g corn oil
- 40 g whole milk
- 85 g low-gluten flour
- 5 egg yolks
- 5 egg whites
- A small amount of lemon juice (about 1 tablespoon)
- 50 g sugar
Instructions
- 1
In a mixing bowl, mix corn oil and milk until smooth.
- 2
Add low-gluten flour. Use a sieve when adding the flour to separate clumps for better texture.
- 3
Then, add 5 egg yolks and beat until you get a yellow buttery consistency.
- 4
In another mixing bowl, whisk 5 egg whites with lemon juice and sugar until it becomes white and frothy.
- 5
Next, combine the egg yolk mixture with the egg white mixture. Mix it well with a silicone spatula.
- 6
Use a batter squeeze bottle or plastic bag to transfer the egg batter into the cupcake mold. This makes it easier to transfer with an even distribution, but you can simply use a spoon to put the batter into the molds while ensuring there are no air pockets.
- 7
Place the cupcake molds on a baking tray and put it in the oven.
- 8
Bake at 130°C (265°F) for 25 minutes first.
- 9
Then, change the temperature to 150°C (300°F) and bake for another 25 minutes.