Malaysian Cuisine
Cupcakes ingredients:
- 110 g butter, softened.
- 120 g soft brown sugar.
- 100 g caster sugar.
- 2 large eggs.
- 125 g self raising flour.
- 60 g cake flour.
- 100 g Milo powder.
- 125 ml milk.
- ½ tsp vanilla extract.
- 1 tbs heavy cream.
Meringue buttercream ingredients:
- 2 egg whites.
- 100 g sugar.
- 170 g unsalted butter, lightly
softened.
Cupcakes direction:
- Preheat the oven to 160C.
- Line a 12 hole muffin tin with
paper cases.
- In a large mixing bowl cream together
the butter and the sugars until pale and smooth.
- Add the eggs one at a time, mixing
into the mixture between additions.
- In a separate bowl, sift and
combine together the flours and Milo powder.
- Mix the milk together with vanilla
extract and heavy cream.
- Add ⅓ of the flour to the creamed
butter/sugar mixture. Beat well until combined.
- Add ⅓ of the milk mixture and beat
again.
- Repeat this step until the last of
the flour and then the last of the milk, beating well between additions.
- Spoon the mixture into the paper
cases. Fill about ⅔ full.
- Bake for about 25 minutes until
golden brown or until a skewer inserted comes out clean.
- Remove from the oven and leave to
cool in the tin for 5 to 10 minutes.
- Turn out to cool completely on a
wire rack.
Meringue buttercream direction:
- Put the sugar and egg whites in a
large heatproof bowl over a saucepan of simmering water and whisk constantly
until the sugar is completely dissolved and temperature has reached 65C.
- The mixture will look like
marshmallow cream. Remove from stove.
- Pour meringue into a mixing bowl.
Beat on medium speed about 5 minutes or until it cools and forms a thick shiny
meringue.
- Add in the butter, 1 tbsp at a
time, beating until smooth.
- Mixture will be soupy and maybe
curdled. It will come together nicely in the end.
- Carry on beating on medium-high speed approximately 6 to 10
minutes or until it is thick and very smooth.