1. Beat the egg yolks with 10g of berry sugar, then add the soy milk, salt, vanilla extract, salad oil and mix well. Next, add the cake flour and stir evenly to create the batter.
2. Divide the batter into three portions: 100g, 50g and 50g. Mix the red yeast rice powder with the 100g batter and the gardenia green food colorant with one of the 50g portions.
3. Pour the egg whites and lemon juice into a steel bowl and whip until foamy, then add 50g of berry sugar in three goes and keep whipping until firm peaks form. Next, divide the egg whites into three portions: 33g, 33g and 85g.
4. Add a third of the 85g egg whites to the red-colored batter and mix until even. Then, pour the mixture back into the remaining bowl of egg whites, and gently fold the egg whites into the batter in a flipping motion to keep the mixture fluffy. Repeat this process for the other two bowls of batter with their corresponding whipped egg whites.
5. With a small spoon, fill the cupcake molds halfway with red-colored batter. Sprinkle a few dried blueberries over the batter, then add a layer of plain batter, followed by a layer of green-colored batter. Fill the molds up to 80% full.
6. Preheat the oven to 120°C (248°F) and bake for 30 minutes. Increase the temperature to 130°C (266°F) and bake for another 15 minutes. Then, raise the temperature to 140°C (284°F) and bake for an additional 15 minutes. Turn off the oven and let the cupcakes sit for 5 more minutes.
1 Comment
Ingredients:
* 60g cake flour
* 50g soy milk
* 3 egg yolks
* 60g berry sugar
* 1g vanilla extract
* 30g salad oil
* 0.5g salt
* 3 egg whites
* Dried blueberries, to taste
* Lemon juice, to taste
* 1.5g gardenia green food colorant
* 2g red yeast rice powder
Directions:
1. Beat the egg yolks with 10g of berry sugar, then add the soy milk, salt, vanilla extract, salad oil and mix well. Next, add the cake flour and stir evenly to create the batter.
2. Divide the batter into three portions: 100g, 50g and 50g. Mix the red yeast rice powder with the 100g batter and the gardenia green food colorant with one of the 50g portions.
3. Pour the egg whites and lemon juice into a steel bowl and whip until foamy, then add 50g of berry sugar in three goes and keep whipping until firm peaks form. Next, divide the egg whites into three portions: 33g, 33g and 85g.
4. Add a third of the 85g egg whites to the red-colored batter and mix until even. Then, pour the mixture back into the remaining bowl of egg whites, and gently fold the egg whites into the batter in a flipping motion to keep the mixture fluffy. Repeat this process for the other two bowls of batter with their corresponding whipped egg whites.
5. With a small spoon, fill the cupcake molds halfway with red-colored batter. Sprinkle a few dried blueberries over the batter, then add a layer of plain batter, followed by a layer of green-colored batter. Fill the molds up to 80% full.
6. Preheat the oven to 120°C (248°F) and bake for 30 minutes. Increase the temperature to 130°C (266°F) and bake for another 15 minutes. Then, raise the temperature to 140°C (284°F) and bake for an additional 15 minutes. Turn off the oven and let the cupcakes sit for 5 more minutes.