Hokkaido Cupcakes with Cream Cheese Frosting

Ingredients

6 egg whites

6 egg yolks

100g caster sugar (40g for whites and 60g for yolks)

**you may reduce the sugar portion according to your sweetness level

1 tsp cream of tartar 

70g corn oil

120ml milk (room temp)

140g self raising flour

Filling

200ml thickened cream / whipping cream

Icing sugar  

Frosting - Cream Cheese
 

**Made about 35 cupcakes with medium size cupcake mould

Method:

1. Using an electric hand mixer, beat whites with high speed. Gradually add in sugar and cream of tartar, continue to beat till stiff peak. Set aside.

2. Beat yolks and sugar till pale yellow. Add in oil, milk and mixed well. Sift in flour and combined well with a spatula. 

**Can add in drops of vanilla essence or any flavor as wish

3. Fold in whites into yolks batter, gently using a spatula and combined well.

4. Divide batter evenly into cupcake mould and bake at 170C for 20-25mins till golden brown or skewer comes out clean.

**Temperature may differ for different oven. Try not to open the oven door as it may cause the cake to sink.

5. Let oven door slightly ajar and allow the cupcakes to cool down about 5mins before taking out from the oven. 

6. Beat cream with high speed. Add icing sugar according to your level of sweetness and continue beating till stiff peak. Make a tiny hole n the cupcake and pipe the cream into it. Decorate as per desired. Chill before consumption.