Hokkaido Vanilla Chiffon Cupcakes by Jenny Yennee

Ingredients A
5 egg yolk
75g fructose
150g self raising flour
5 tbsp grapeseed oil
5 tbsp water + 2tbsp soy milk powder

Ingredients B
5 egg white
75g fructose
1tsp cream of tartar

Method: 

1. Hand whisk Ingredients A until mix well. 

2. Use mixer beat the egg whites with cream of tartar on high speed until foamy, then slowly add in sugar and continue to beat until stiff peak form.

3. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter. Fold in the balance egg white with a spatula till well combine.

4. Scoop batter into pre-arranged paper liners to about ¾ full.

5. Give them a couple of big taps on the table to break the large air bubbles in the batter for finer texture of the cakes.

6. Bake at 150c for about 30 minutes. Tooth pick test for doneness. Remove from the oven, and cool on racks straight up.

7. Pipe the butter icing cream into center of the cupcakes after they are completely cooled. Deco with some fresh fruits and Dust with powdered sugar. Refrigerated before consume.

Butter Icing cream

Ingredients:

- 140g butter, softened

- 280g icing sugar

- 1-2 tbsp soy milk

Method:

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.