Mini Cupcakes Recipe

Ingredients

• 2 eggs
• 28 g cooking oil
• 38 ml milk
• 40 g cake flour
• 30 g white sugar
• A few drops of lemon juice or white vinegar (for stabilizing the egg whites)

Instructions

1. Prepare the Batter

1. Preheat your oven to 160°C (320°F).
2. Separate the egg whites and egg yolks into two bowls.
3. Add cooking oil and milk to the egg yolks, then whisk until smooth.
4. Sift the cake flour into the yolk mixture and gently whisk until fully combined.

2. Make the Meringue

1. Add a few drops of lemon juice or vinegar to the egg whites.
2. Beat the egg whites on medium speed until foamy.
3. Gradually add the white sugar, beating until stiff peaks form.

3. Combine

1. Add one-third of the meringue to the yolk batter and fold gently.
2. Add the remaining meringue and fold again until the mixture is smooth and airy.
   Do not overmix, or the cupcakes will deflate.

4. Fill the Molds

1. Line a mini cupcake tray with paper liners.
2. Fill each mold about 70–80% full.

5. Bake

1. Bake in the preheated oven for 15–18 minutes, or until the tops are lightly golden and springy.
2. Let cool completely before removing.