4 Jumbo eggs (separated)
1 tsp vanilla essence
1 cup castor sugar
1&⅓ cups cake flour
¼ cup maizena
3 tsp baking powder
⅓ cup oil
⅓ cup boiling water
2 Tblsp plain double cream yoghurt
Beat egg whites till stiff.
Add castor sugar a little at a time till there’s no more granules.
Beat the yolks, vanilla, oil, yoghurt & boiling water together
Add to the egg whites and mix well
Sift the flour, b.Powder & maizena
Then add the flour mixture. little at a time to the egg whites till smooth.
Do not overbeat, so rather fold it in
Pour into cupcake cases & bake at 180°C for +- 15 – 18 mins, or till skewer comes out clean.
Let it cool slightly, then melt 3 milky bar chocolates, decorated with sprinkles
Nuna’s Ultimate Mock cream delight..
1 cup milk
2 heaped Tblsp maizena
Enough milk to make a paste with the maizena(not too thick)
⅔ cup castor sugar(or a little less if too sweet)
1 tsp vanilla essence..
Bring the milk to boil
Pour the paste in slowly & beat whilst pouring.
Beat about a minute until it thickens(not too thick nor runny)
Take it off the heat and let it get cold..
I put the whole saucepan in a bowl of cold water
Beat butter until white.. about 10 mins
Add the castor sugar a little at a time. Beating well in between adding until all castor is used up.
Beat another 5 minutes.
Add vanilla and beat.
then add the cold milk mixtures a big spoon at a time whilst beating.. use all the milk mixture..
It should look like a creamy custard.
And trust me, the taste is another level of awesome!!
It’s a cross between a custard and ice cream and fresh cream.
Pipe cupcakes and decorate with sprinkles.