Chinese · Dessert
Milk Custard Cupcakes
A lightened Chinese-bakery-style milk custard cupcake, built with a skim and evaporated milk custard base folded into a cocoa-flecked sponge and fortified with whey protein isolate to keep the protein floor up while the calories stay low.
$1
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
170Calories
10.1gProtein
3.3gFat
25.2gCarbs
9.3gSugar
1gFiber
369mgSodium
86mgChol
1.3gSat Fat
140mgPotassium
90mgCalcium
1.4mgIron
0.4mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Light Ale Beer
local
Chinese Oolong Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Whisk the egg with the sugar in a bowl until pale and slightly thickened, about 1 minute by hand mixer on medium.
3
Warm the skim milk and evaporated milk together until just steaming, then stream into the egg mixture while whisking constantly to avoid scrambling.
4
Stir in the vanilla extract.
5
Sift the cake flour, cornstarch, baking powder, whey protein isolate, cocoa powder and salt together directly over the wet mixture.
6
Fold gently with a spatula until just combined and no dry streaks remain; do not overmix.
7
Divide the batter evenly between the 2 lined cases, filling each about two-thirds full.
8
Bake for 16-18 minutes until the tops spring back lightly and a skewer comes out clean.
9
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7/87/8 eggs, beaten (44g)
- 1.4 oz40g skim milk
- 0.6 oz18g evaporated milk
- 1.1 oz30g sifted cake flour
- 0.2 oz6g cornstarch
- 0.5 oz14g sugar white
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 0.4 oz10g whey protein isolate
- 0.1 oz4g sifted cocoa powder
- 0 oz1g salt
