Cupcake with Fresh Fruit
Ingredients
- 70 g. cake flour
- 4 g. baking soda
- 1 tsp salt
- 2 Tbsp. healthy chef canola oil
- 3 eggs egg yolks
- 1 tsp vanilla extract
- 3 Tbsp. water
- 75 g sugar
- 3 eggs white eggs
- 500 g unsalted butter
- 1/2cup powdered sugar – icing sugar
- 1 tsp vanilla extract
- 400 g Blueberry
Method
- Preheat the oven for 160 degrees c
- Mix the flour, baking powder and salt into the sifter. Sift in to the bowl
- Combine Healthy Chef Canola Oil, egg yolks, water and vanilla extract together
- Gently pour the liquid into the flour batter and gently mix well
- In a large mixing bowl, beat egg whites and sugar until very stiff. Set aside
- Gently fold the egg whites in to the batter, do not stir
- When the batter combines together, pour into the cup and bake 160 degree c for 12 minutes until done, set aside to cool down
- For butter cream, beat soften butter until pale and vanilla extract
- Add the icing sugar and beat together until smooth
- Pipe the butter cream on top of the cake, and decorate with fresh blueberry
- Ready to serve “Cupcake with Fresh Fruit”
