hong kong style cupcakes2

Hong Kong Style Cupcakes


Paper wrapped Cupcakes may not look very fancy but hey, sometimes the best things in life are simple, right? I certainly think so in this case!


  • 6 large egg yolks
  • 6 large egg whites
  • 100g castor sugar
  • 45g cooking oil
  • 60ml milk
  • 105g cake flour (low protein)


  1. Preheat oven to 180°C.
  2. In a large bowl, beat egg yolks and 40g castor sugar together with a whisk to slightly pale. Add in oil, milk and flour, then well mixed together.
  3. In a mixer bowl with whisk attachment, beat egg white till foamy on medium speed. Add in 60g of castor sugar in 3 additions on high speed till stiff peak.
  4. Fold in egg white meringue into egg yolks batter in 3 additions using a whisk or spatula.
  5. Scoop batter into cupcake cases till ¾ full, then put into preheated oven bake for 12-15 mins on centre rack or till cake tester comes out clean.
  6. Once removed from oven, put cupcakes on wire rack and let the cupcakes lying on the side to stop them from shrinking.