Special Recipes

Cupcake with Fresh Fruit


  • 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


  1. Preheat the oven for 160 degrees c 
  2. Mix the flour, baking powder and salt into the sifter. Sift in to the bowl
  3. Combine Healthy Chef Canola Oil, egg yolks, water and vanilla extract together
  4. Gently pour the liquid into the flour batter and gently mix well
  5. In a large mixing bowl, beat egg whites and sugar until very stiff. Set aside
  6. Gently fold the egg whites in to the batter, do not stir
  7. When the batter combines together, pour into the cup and bake 160 degree c for 12 minutes until done, set aside to cool down
  8. For butter cream, beat soften butter until pale and vanilla extract
  9. Add the icing sugar and beat together until smooth
  10. Pipe the butter cream on top of the cake, and decorate with fresh blueberry 
  11. Ready to serve “Cupcake with Fresh Fruit”