Yin n Yang cupcakes

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"


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.


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.


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.

white batter inside cupcakes holders

5. pour the batter equally  into 8 cupcakes holders

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.

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.


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.

Fill the pipingwith all brown batter

dip the piping bag inside the white batter and squeeze

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.

freshly bake Yin and Yang cupcakes