Name: Chinese Cupcake Recipe
Prep time: 30 min
Cook time: 49 min
Ingredients: 2 Eggs (separated into whites and yolks); 35 g Milk; 25 g Corn oil; 45 g Low-gluten flour or Cake flour; 25 g Sugar (divided into 3 portions); 3-5 Drops Lemon juice; Whipped cream (optional, for decoration)

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These light and fluffy Chinese cupcakes are made with simple ingredients like eggs, milk, and cake flour, with the option to decorate them with whipped cream and fruits. Follow my step-by-step instructions to create a delightful treat that’s perfect for any occasion!

A Sweet Return: Nostalgic Cupcakes

Every time I put on my apron and get ready to bake, my kids’ eyes light up with excitement, their anticipation almost lighting up the whole room.

My kids love cupcakes, especially when they’re topped with frosting. Just seeing them puts a smile on their faces all day!

These days, there are so many creatively designed cakes out there, but the classic cupcake seems to be fading away.

For me, these nostalgic treats are packed with memories and warmth.

So today, let’s bring back that fondness and bake those beloved cupcakes ourselves.

Ingredients

2 Eggs (separated into whites and yolks)
35g Milk
25g Corn oil
45g Low-gluten flour or Cake flour
25g Sugar (divided into 3 portions)
3-5 Drops Lemon juice
Whipped cream (optional, for decoration)

Tools

Electric mixer or hand whisk
Egg separator (optional)
Two mixing bowls (one large, one small)
Spatula
Piping bag
Paper cupcake liners (as needed)
Toothpick
Oven

Instructions

Step 1: Preparation

Preheat the Oven: Set your oven to preheat at 110°C (230°F) for 10 minutes.
Separate the Eggs: Carefully separate the egg whites and yolks, placing them in separate bowls. Ensure no yolk gets into the whites, as this will affect the beating process.
Chill the Egg Whites: Place the egg whites in the fridge for about 10 minutes to stabilize them, making them easier to whip.

Step 2: Make the Egg Yolk Batter

Mix Milk and Oil: In a small bowl, combine 35g of milk and 25g of corn oil. Whisk until fully emulsified so that no oil droplets remain.
Add Cake Flour: Sift 45g of cake flour into the milk and oil mixture. Using a whisk, gently stir in a “Z” motion until the batter is smooth and no dry flour remains.
Incorporate Egg Yolks: Add the two egg yolks to the batter and whisk until it becomes a smooth, slightly runny mixture.

Step 3: Whip the Egg Whites

Begin Beating the Egg Whites: Begin Beating the Egg Whites: Take the chilled egg whites out of the fridge and add 3-5 drops of lemon juice. Start beating them at low speed with an electric mixer until large bubbles form.
Add Sugar in Batches: Gradually add the sugar in three batches. Start with one-third when the bubbles are large, add the second third when the whites form finer bubbles, and add the final third when distinct patterns appear in the whites.
Beat to Soft Peaks: Increase the mixer speed to high and continue beating until the egg whites form soft peaks. They should hold their shape but have a slight curl at the tip when the whisk is lifted. Be careful not to overbeat, as this will make the egg whites too stiff.

Step 4: Fold the Batter

First Folding: Take one-third of the whipped egg whites and fold them into the egg yolk batter using a spatula. Gently fold from the bottom of the bowl upwards, being careful not to deflate the mixture.
Combine with Remaining Egg Whites: Once incorporated, pour the egg yolk mixture back into the remaining egg whites. Fold gently until the batter is smooth and the color is uniform.

Step 5: Fill the Cupcake Liners

Prepare the Piping Bag: Transfer the batter to a piping bag for easier handling.
Fill the Liners: Pipe the batter into paper cupcake liners, filling each one about 70-80% full to allow room for expansion.
Release Air Bubbles: Use a toothpick to gently swirl the surface of the batter to release any trapped air bubbles.

Step 6: Bake the Cupcakes

Bake Slowly at Low Heat: Place the cupcake liners in the preheated oven and bake at 110°C (230°F) for 20 minutes. This low temperature helps the cupcakes rise gradually without cracking.
Increase the Temperature: Raise the temperature to 120°C (250°F) and bake for an additional 5 minutes to set the cupcakes.
Add Color: Increase the oven temperature to 140°C (285°F) and bake for 15 minutes to develop color and enhance the flavor.
Finish Baking: Finally, raise the oven temperature to 160°C (320°F) and bake for another 10 minutes to ensure even browning.

Step 7: Decoration (Optional)

Once the cupcakes have cooled, you can pipe whipped cream on top using a piping nozzle for decoration. Garnish with fruits, sprinkles, or any decorative toppings of your choice to enhance the visual appeal.

Tips for Success

Whipping the Egg Whites: The key to a light, fluffy cupcake is properly whipped egg whites. Be cautious not to overbeat them, as stiff egg whites can make the cupcakes dense.
Folding Technique: Always fold the egg whites into the batter gently to maintain as much air as possible for a light texture.
Oven Adjustment: Depending on your oven, you may need to adjust the temperature and baking times slightly to prevent overcooking or undercooking.

Chinese Cupcake Recipe

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Course: Dessert, Snack

Cuisine: Chinese

Prep Time: 30 minutes

Cook Time: 49 minutes

Servings:

Calories: 162kcal