Ingredients:
100 ml. fresh milk
60 gm. grated cheddar cheese
200 gm. egg white
1/4 tsp. salt
1/2 tsp. cream of tartar
80 gm. sugar
80 gm. cake flour
20 gm. cornflour
30 gm. melted butter
50 gm. grated cheddar cheese - for sprinkling
Method:
(1) Warm up the milk and add in 60 gm. of grated cheddar cheese.
(2) Whisk egg white, salt and cream of tartar till fluffy and pour in sugar gradually. Continue to whisk till thick.
(3) Fold in milk mixture, butter and flour using a spatula.
(4) Spoon into muffin cups and and then sprinkle grated cheese on top.
(5) Bake at 180C for about 25 mins.
32 comments:
Hi Aunty,
I keep wondering why your previous post on cupcakes look difference, it look taller. Now that you have post the mould then I understood. Thanks.
rgds,
Hi aunty,
Please share this recipe... looks really yummy....
by the way do you have any eggless cake recipe??
Thank you,
Nina
Hello,
Always come to yr blog.....
got so many yummy yummy dessert......
This cup cake look very yummy.... also refer recipe book from the 20 kreasi telur putih??
So soft and fluffy haha looks like bread ;p Aunty can u share the recipe please? My email is yu_ting06@hotmail.com
Many thanks :)
Hi,
Looks delicious.... is it possible for you too share the recipe? Thank you...
Hi Vita,
Yes it's from this book "20 Kreasi Putih Telur"
rgds
Hi Li Ying,
I don't use this tall cupcakes. I used it only for this cupcake. I normally use the normally muffin pan.. 12 holes in one.
rgds
what's the original name for the recipe aunty? I'd like to try this, looks so soft to me!
rgds-YooLee
hi aunty i know ur blog juz by chance...& the cakes & bread u've done are so wonderful...
btw, this cake look so lite & fluffy.....can u share the recipe please....:)
Hi Aunty Yochana,
how many eggs equal to 200g egg whites? Please advise, thanks.
HI Aunty
This recipe looks interesting and i happen to have all the ingredients! would like to know how many cup cakes does the recipe yield and how many eggs (the medium type) do i need in order to get 200g egg white?
thks
regards
octopusmum
Hi Aunty, thanks so much for this recipe! It's what I've been thinking of making. I may try it with cream cheese instead as I have some in the fridge. Do you think that's possible? :)
Hi yoan,
No leh...it's not too dry. It's ok with me. Did you bake very long in the oven that caused the dryness?
rgds
Hi Yuri,
yes you can use cream cheese for the batter but for sprinkling, please use cheddar cheese.
rgds
Oops Octopusmum,
I never count how many it yielded but definitely more than 12.
rgds
Hi Cheryl,
1 egg white is about 38 gm.
rgds
Aunty,
I tried this recipe today, the centre of the cake sank after it came out of the oven, making it slightly dense. Plus my holes are fine, not as big as urs. I baked it for 20 mins,I can't bake it for 25 mins long as mine is a microwave convection and the fan is on top, so, it browns rather fast on the top. Will replacing the cornflour with cake flour make my cake hold up better-- higher gluten content? Normally I have success with low flour high egg content sponges, but not this time. Taste wise, it's fabulous, although a bit dense on texture. My hubby dun allow me to post it on my blog as he says, it looks unpresentable, so can't show u pic. Pls advise. Tq.
Hi wendy,
Could it be due to your microwave oven? It keeps turning round and round did it? Cakes normally must be stable when baking in the oven.
RGds
Hmm.. I did other cakes and it's ok... the turning is quite mild, the top of the cake doesn't even wiggle.
I even bain marie my cheesecakes in it, and they turn out fine
I can choose to put it on a fixed rack, but the colour will not be so even, as my microwave convection has hot spots at the right corner.
I'll try again next time, when I have excess of egg whites...
Thank you for sharing this yummy recipe, I'll be baking it this weekend. But wat am I going to do with all the yolks? Any cakes on just yolks?
Hi serene,
You can make lapis.
rgds
Hi aunty yo,
how many cupcakes can i make from this recipe?
Hi Trish,
So sorry, I forgot to count. it also depends on the size of the mould..
rgds
Hi aunty yo,
its ok..from the first pic, it seems alot! :)) think i will cut the recipe by half.. do you think its ok? or it will affect the texture?
Hi aunty yo,
The taste is really wonderful!
But i got a problem. i mixed flour, butter , warm milk and melted cheddar cheese together..they formed more like a dough, so its very hard for me to fold in the egg white. Hence, i found a lot milk-cheese lumps in the cupcakes after baked. shall i fold in the flour and the milk mixture separately with the egg white ?
Hi Trish,
next time take a little egg white at a time to mix in and you'll be free from lumps.
rgds
Yes I did..i scoop some egg white and fold at each time..i think the lookalike dough is too thick and hard for the light egg white to fold in.
Hi aunty,
Thanks for this recipe you've posted.
I just finished baking this cupcakes n I'm just wondering why my cupcakes sank as soon as they're taken out of the oven.Some of the texture are soft n fluffy whereas some are hollow inside. Do we need to 'bang' the cupcakes before they're bake?
Rgds,
Vivien
Hi Vivien,
mmm...bang a little just before baking and it helps to settle it down. Egg white creates bubbles when they are whisked with cream of tartar , which is acidic, and forms bubbles when they are baked. So banging slightly onto the table , helps..
rgds
Thanks aunty for the advice. Will try again.
rgds,
Vivien
Hi Aunty yo,
i've made this today and i have the same problem as the others w/c is sank in the middle after it has been taken out from the oven. what do u think of the problem aunty?do u think it's overmixing? taste wise, it's nice and cheesy cupcakes...
aunty,if you have not noticed, i'm a big fan of yours too he he he...
best regards...
Hi green,
It means that your egg white is not holding well and so it collapsed. You can see that mine is practically holding it's shape.
rgds
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