I’m literally rebaking all my recipes in my new oven to gauge the correct temperature. Cupcakes are one of the simplest, especially for test bakes. My new oven seems to run faster than my Bosch oven, but I’m happy with the same smooth tops. Here are the settings, but do test in your own ovens first.
Recipe
Yolk Batter
- 3 egg yolks
- 40g milk
- 30g oil (corn oil)
- 50g low-protein flour (cake flour)
- Vanilla essence (optional)
Meringue
- 3 egg whites
- 40g sugar
- 4g lemon juice
Method
- Sieve the flour.
- Heat the oil in the microwave for about 50-60 seconds (approx. 65-70°C).
- Add the oil to the flour and mix into a paste.
- Add the milk and yolks, mix well.
- Beat egg whites and lemon juice at high speed.
- Add 1/3 of the sugar when big bubbles are seen.
- Continue beating and add another 1/3 of the sugar when meringue forms finer bubbles.
- Add the remaining sugar when meringue shows some lines while beating.
- Beat meringue to firm/medium peaks.
- Fold 1/3 of the meringue into the yolk batter.
- Pour the batter back into the remaining meringue and fold well.
- Pipe into 12 paper cups.
- Bake at 125°C for 30 minutes, 150°C for 10 minutes, 160°C for 5 minutes, or until tanned.