Hokkaido Cupcakes

 

Source:  Nasi Lemak Lover and Lite Home Bake with some changes in red. 

Ingredients:
 
3 egg yolks
25g caster sugar
35g corn oil
60g milk (substitute with orange juice)
1 tsp vanilla extract
70g cake flour (substitute with plain flour)
1/2 tsp baking powder 
3 egg whites
20g caster sugar
1 tsp lemon juice (substitute with 1 tsp cream of tartar)
Icing sugar for dusting

1. Preheat oven to 170C.
2. Sift flour and baking powder twice.  Set aside.
3. Using a handheld electric beater, beat egg yolks and sugar until pale in colour.  Add in oil,  milk and vanilla extract.  Mix well.  Beat the mixture into flour.  Set aside.
4. Beat egg white until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar in 2 additions and beat  until stiff peaks form.
5. Fold 1/3 egg white into egg yolk batter.
6. Fold in balance egg white until well combined.
7. Fill in paper cups to almost full.
8. Bake for 18-20 minutes.  I left cupcakes in oven with door ajar for 5 minutes before removing them to cool completely.
9. Transfer the cupcakes onto a wire rack and turn them upside down to cool completely.
10. Dust some icing sugar on the cupcakes before serving.