Fortune Cup Cake
Create a story behind your bakery dish.
Ingredients
For Vanilla Cream Filling
-
Sweetened Whipped Cream 250 g
For Cup Cake
-
Cake Flour 150 g
-
Vanilla Powder 1 tsp
-
Egg (egg white only) 6 pc
-
Sugar 160 g
-
Fine Ground Salt 0.5 tsp
-
Coconut Milk 40 g
-
Pandan Juice 60 g
-
Food Coloring – Apple Green 1 tsp
-
Egg Yolk 6 pc
-
Cream of Tartar 0.5 tsp
-
Kanom Jamongkut, for decoration
-
Kanom Foi Thong, for decoration
-
Kanom Thong Yod, for decoration
-
Pandan Leaf, for garnishing
-
Paper Cupcake Holder
Preparation
-
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.
-
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.
