Inspired by @sueshappybakes to make this cupcake. Pleasantly surprised by the extra soft ,fluffy and bouncy texture. Pair this fluffy cupcake with dairy-free vanilla Swiss meringue buttercream made using thermomix! It’s so fast and easy to make Swiss meringue buttercream with thermomix. 👍🏻👍🏻
Baked this in the middle of the night 😅 coz that’s the only time when I have more than 2 hours window for baking cake. Delighted to see happy kids enjoying the surprise cupcakes after their breakfast. Also got thumbs up from hubs and kids 🥰
Here’s the recipe 😊
Soufflé Cupcake Ingredients (for 12):
(A)
4 egg yolks (mine 68g)
77g unsweetened soy milk
40g vegetable oil (I used canola oil)
1/2 tsp vanilla extract
80g cake flour
1/2tsp baking powder
Pinch of salt
(B)
4 egg whites (mine 169g)
55g sugar
A squeeze of Lemon juice
Steps:
- Whisk egg yolk with soy milk, vegetable oil and vanilla extract till well combined
- Sift in cake flour ,baking powder and salt into egg yolk mixture and mix till well incorporated
- Whisk egg white and lemon juice till frothy. Slowly add in sugar in 3 batches till getting stiff peak meringue.
- Mix 1/3 of egg white meringue to egg yolk batter. Then pour this mixture into the remaining egg white meringue and fold in gently till well incorporated. Be careful not to over-mix and deflate the batter.
- Scoop into cupcake liners, lightly tap the filled liners and swirl it with a skewer to get rid of big bubbles. Bake at preheated oven of 180deg cel for 15 minutes. Let cool on the cooling rack before decorating with buttercream.
Swiss meringue vanilla Buttercream
Ingredients:
3 eggs white (mine 94g)
80g caster sugar
190g plant-based butter (I used nuttelex butter with coconut oil)
1/4 tsp vanilla extract
A pinch of salt (can skip too since nuttelex is slightly salted)
Steps:
- Add egg whites into clean mixing bowl with butterfly attachment. Whip at 5mins/60deg cel/speed 3
- Continue to whip for 3-6 mins/speed 3.5 without temperature. Check that meringue is smooth and no traces of sugar.
- Remove the mixing bowl and place it in chiller to cool down for 10-20 minutes.
- Place mixing bowl back to thermomix. Continue whipping at 4mins/speed 3.5 while adding in cubes of butter into the bowl. Add vanilla extract/other flavorings in this step too.
