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| Yin and yang cupcake |
Yield 8 cupcakes ( diameter 8 cm cupcake holder)
for Bahasa klik SINI
White Batter: A
60 g unsalted butter
50 g icing sugar
1/2 tsp pure Vanilla
50 g egg ( about 1 whole egg)
65 g all purpose flour
5 g potato starch
1/2 tsp baking powder
50 ml fresh milk, I use "Pura"
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| Brown colour batter |
Brown butter :B60 g butter
65 g icing sugar
50 g egg ( about 1 whole egg)
50 g all purpose flour
20 g cocoa powder
1/2 tsp baking soda
50 ml milk
Method:
1. Preheat the oven to 180 Celsius.
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| Beated butter with icing sugar |
2. Cream the butter, add in icing sugar and vanilla, beat until light and creamy, add in the egg, beat until well combine.
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| Beated butter, icing sugar and egg |
3. Mix the dry ingredients, flour, potato starch and baking powder, shift 1/2 part into the batter, and fold in.
4. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.
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| white batter inside cupcakes holders |
5. pour the batter equally into 8 cupcakes holders
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| Brown butter pour into piping bag |
6. prepare the brown colour batter. Cream the butter, add in icing sugar, beat until light and creamy, add in the egg, beat until well combine.
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| use a cup to hold the piping bag, if you do it by yourself |
7. Mix the dry ingredients, flour, cocoa powder and baking soda, shift 1/2 part into the batter, and fold in.
8. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.
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| Kee-seal piping bag |
9. scoop the batter into a 12 inch disposable piping bag, I use "kee-seal", cut the end of the bag n dip the opening inside the white batter, and squeeze in the brown (B) batter until it reach 2/3 of the cupcakes holder, stop and continue with the rest of the cupcakes.
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| Fill the pipingwith all brown batter |
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| dip the piping bag inside the white batter and squeeze |
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| white n brown batter, ready to put into oven for baking |
10. Bake for 18 minutes, the first 10 minutes on the middle shelf and remains 8 minutes on the buttom shelf or until a skewer comes out clean when inserted in the centre of the cupcakes. Transfer to a colling grid to cool.
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| freshly bake Yin and Yang cupcakes |
