Ingredients
25g milk
25g vegetable oil
35g cake flour
0.5g salt
25g granulated sugar
3 eggs (small eggs, about 55g each with shell)
5g lemon juice
5g vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well vegetable oil and milk until well combined. Add in cake flour, salt, egg yolks, and mix well. Set aside.
- Line the mini cupcake tin with mini cupcake liners. Preheat the oven to 266℉(130℃).
- Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until stiff peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Transfer the batter into a piping bag. Fill each cupcake liner with batter. Send into the oven and let bake for 30 minutes. Let the cupcakes cool down and serve.