Recipe of Perfect Cheesy Hokkaido cupcakes

Cheesy Hokkaido cupcakes Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Cheesy Hokkaido cupcakes” recipe we have found so far. This will be smell and look delicious.

Ingredients of Cheesy Hokkaido cupcakes

1. You need 45 g of corn oil or vegetable oil.
2. Prepare 80 g of fresh milk.
3. It’s 4 of egg yolks (65g *4).
4. Make ready 90 g of cake flour.
5. You need 4 of egg white (65g *4).
6. Make ready 75 g of caster sugar.
7. It’s 1/4 tsp of cream of tartar (COT).
8. Take 3 slices of Cheddar cheese, equal divide each slice to 4 pieces.
9. Prepare 30 g of parmesan cheese powder.

Cheesy Hokkaido cupcakes instructions

1. Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). Add in egg yolk into milk and oil mixture, one at a time, stir well. Sift in cake flour, stir to mix the mixture till smooth and no lumps..
2. In a large mixing bowl, beat egg white with COT until foamy, gradually add in sugar(3 batches), and continue to beat till the meringue reaches firm peak stage..
3. Scoop about 1/3 of the meringue into the yolk batter at (1). Fold to mix. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter..
4. Scoop batter into paper liners to about ½ full, place a piece of cheddar cheese on top, then fill batter until almost full. Tap the cupcake lines to remove air bubbles, then sprinkle some parmesan cheese powder on top..
5. Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins. Every oven is difference, please adjust accordingly..
6. Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely..