(recipe adapted & modify slightly from Susanne)
Ingredients:
40g Blue Jacket Cake Flour
1 tsp cocoa powder
2 egg yolks
25g water
30g vegetable oil
1 tsp vanilla extract
wilton pink colouring paste
2 egg whites
30g fine sugar
Method:
1. In a mixing bowl, whisk egg yolks, water, oil & vanilla extract together till combined. Add in sifted flour & whisk till smooth.
2. Divide the batter into 2 portions. Add in cocoa powder in one portion & pink colouring in another.
3. In a clean mixing bowl, whisk egg whites till frothy. Add in sugar slowly & whisk till stiff peak. Divide the whites between the yolk batter & whisk till combined.
4. Spoon batters into separate piping bags. Pipe pink batter to fill 1/3 of the donut mould cabity. Pipe 6 more mounds at the outer edge of the donut. Then, pipe chocolate batter over the pink batter till cavities are full. Gently tap the mould on counter top to release air bubbles.
4. Baked in a preheated oven @ 140C for 10mins, then 130C for 10mins.
5. Decorate as desired once cupcakes were cooled.
2. Divide the batter into 2 portions. Add in cocoa powder in one portion & pink colouring in another.
3. In a clean mixing bowl, whisk egg whites till frothy. Add in sugar slowly & whisk till stiff peak. Divide the whites between the yolk batter & whisk till combined.
4. Spoon batters into separate piping bags. Pipe pink batter to fill 1/3 of the donut mould cabity. Pipe 6 more mounds at the outer edge of the donut. Then, pipe chocolate batter over the pink batter till cavities are full. Gently tap the mould on counter top to release air bubbles.
4. Baked in a preheated oven @ 140C for 10mins, then 130C for 10mins.
5. Decorate as desired once cupcakes were cooled.
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