CHOCOLATE BASE
INGREDIENTS
- Vegetable Oils 125g
- Plain Flour 80g
- Baking Soda 1/2 tsp
- Sugar 170g
- Eggs 85g
- Salt 1g
- Callebaut Cocoa Powder 50g
- Milk 90g
Outcome : 10 cupcakes x 55g
PROCEDURE
- Mix all ingredients together.
- Bake at 160°C for 17 minutes.
GREEN TEA BUTTERCREAM
INGREDIENTS
- Butter (softened) 150g
- Sugar 115g
- Water 25g
- Egg White 70g
- Green Tea Powder 5g
Yield : 12 portions
PROCEDURE
- Bring sugar and water to soft ball (118°C).
- When sugar syrup is boiling, whisk egg white till foamy.
- Pour sugar syrup gradually into egg white whilst whisking.
- Continue to whisk until mixture is at 35°C.
- Add in soft butter bit by bit.
- Lastly, add in green tea powder.
