Meat Floss Cupcakes
Cottony soft meat floss top complements very well wth the spongy soft cake
Ingredients
- 2 large eggs used cold eggs
- 40 g caster sugar
- 60 g cake flour/plain flour
- 1/4 tsp vanilla extract
- 1.5 tsp corn oil
- 12 g fresh milk
- meat floss mix with some nori seaweed for topping
Instructions
- With an electric handheld mixer to whisk eggs to foamy and gradually add in caster sugar.
- Continue to whisk to thick and fluffy for about 3 minutes to double volume. Lower speed and continue to whisk to pale white.
- Sift in flour in two portions and fold well with a rubber spatula, followed by vanilla extract.
- Stir well milk and corn oil together and fold quickly into egg mixture.
- Then pour batter into 7 cupcake liners. Bake in preheat oven at 160 deg C (middle rack) for about 22 minutes and leave cakes to cool on wire rack.
- Spread some mayonnaise on top of cake and press it gently onto the meat floss to coat and serve.
Notes
Please keep in mind that all oven temperatures and baking time varies.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!