Ingredients
For Vanilla Cream Filling
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BEST FOODS Vanilla Flavoured Filling 900 g 100.0 g
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Sweetened Whipped Cream 250.0 g
For Cup Cake
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Cake Flour 150.0 g
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Vanilla Powder 1.0 tsp
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BEST FOODS Baking Powder Double Acting Formula 1 kg 1.3 tsp
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Egg (egg white only) 6.0 egg
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Sugar 160.0 g
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Fine Ground Salt 0.5 tsp
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Coconut Milk 40.0 g
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BEST FOODS Butter Flavoured Margarine 1 kg 80.0 g
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Pandan Juice 60.0 g
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Food Coloring – Apple Green 1.0 tsp
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Egg Yolk 6.0 egg
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Cream of Tartar 0.5 tsp
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Kanom Jamongkut, for decoration
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Kanom Foi Thong, for decoration
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Kanom Thong Yod, for decoration
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Pandan Leaf, for garnishing
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Paper Cupcake Holder
Method
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For Vanilla Cream Filling
- In a mixer, beat Best Foods Vanilla Flavoured Filling and whipping cream with wire whip at the highest speed until rising. Scoop into squeezing bag.
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For Cup Cake
- Sift cake flour, vanilla powder, Best Foods Baking Powder Double Acting Formula. Mix all ingredients in the bowl. Set aside.
- Add egg yolks, 60 g of sugar, salt, coconut milk, melted Best Foods Butter Flavoured Margarine, and pandan juice. Mix until well blended.
- Pour into the dough mixture prepared in step 1. Mix the ingredients until well blended. Add apple green food coloring and all ingredients together. Continue blending and put aside.
- In a mixer, whisk egg white, cream of tartar with wire whip at the highest speed until fluffy. Slowly add 100 g of sugar and continue whisking until the ingredients rise.
- Slowly add egg white into the mixture in step 3. Gently beat the ingredients with wire whip by hand and rubber paddle until well mixed.
- Scoop the cake mixture into ¾ of the cup and bake at 180°C for 35 minutes or until golden brown. Take the cupcake from the oven. Set aside until cool.
- Squeeze vanilla cream on to the cup cake, decorate with Kanom Jamongkut, Kanom Foi Thong, Kanom Thong Yod and pandan leaf.
