Love this old school Asian style baked egg cupcake with very simple ingredients.

Adapted the recipe from Miki’s @mfa_dingoozatfood baked egg cupcake and I made it with #thermomix. As I found a chiffon cake recipe on a thermomix Facebook group which require no egg yolk and egg white separation. So I adapted the steps for use on this cupcake and delighted that it works ! Have been making this for a few times now 🤣 coz it’s so fast! In 45 mins we can have the cupcake out from oven ☺️ and only have to wash a few bowls !

The key step to whip the egg till light and fluffy in thermomix , is to blitz the sugar into powder form before whipping it with egg at 45deg Celsius!

If you are interested to know more about this amazing cooking machine, Thermomix, in Singapore, do contact my friend @nancyawakiko ☺️💖

Ingredients (12 cupcakes):

3 large eggs (60g/egg with shell)
75g castor sugar
Pinch of salt
100g cake flour
0.5tsp Baking powder
1 tsp vanilla extract/vanilla bean paste
27g canola oil
1.5tbsp milk (I used unsweetened plant based milk)

Steps:
1. Preheat oven 170deg cel
2. Add sugar in mixing bowl. Blitz 30sec/speed 10. (I wrapped the whole lid loosely with cling wrap to cover the hole as well.) let sugar settle down for 5 mins before opening
3. Tap/scrap the sides of mixing bowl to move the powdered sugar down.
4. Attach butterfly , add eggs into mixing bowl 7 mins/ 45deg cel/ speed 4
5. Continue to whip 4mins/no temp/ speed 4
6. Add in this sequence: oil , milk and vanilla extract , salt, sifted flour and baking powder. Mix 5sec/speed 3
7. Remove butterfly, mix the mixture ,with spatula going all the way to the bottom and gently stir for 2-3 rounds in the same direction.
8. Scoop the batter into cupcake liners till 3/4 full. (We sprinkled sliced almonds and chocolate rice or top with some Swiss-meringue buttercream)
9. Bake in preheated oven 170deg cel for 15 mins or until golden brown.