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Yema Cupcakes

Yields12 ServingsTotal Time1 hr 15 mins

Rich and scrumptious cupcakes wiht a Yema frosting!

Yema Filling
 16 pcs egg yolks
 1 ¼ cups condensed milk
 ¼ cup butter
 1 tsp vanilla extract
Batter
 5 pcs egg yolks
 ¾ cup sugardivided
 ⅓ cup oil
 1 tsp vanilla extract
 ½ cup water
 1 ¼ cups cake flour
 ½ tbsp baking powder
 ½ tsp salt
 5 pcs egg whites
Yema Filling
1

In a bowl over a double boiler, whisk egg yolks until slightly thick. Mix in condensed milk until well combined. Add butter and vanilla extract.

2

Continuously mix it until thick and creamy, about 15 minutes. Cool completely and place into a piping bag.

Batter
3

In a bowl, combine egg yolks, 1/2 cup sugar, oil, vanilla extract, and water. Sift in cake flour, baking powder, and salt. Whisk until well combined and smooth. Set aside batter.

4

In a separate bowl, whisk egg whites until frothy and slowly drizzle in some of the remaining sugar. Whip until soft peaks and sprinkle a bit more sugar. Continue whipping while occasionally adding the rest of the sugar until stiff peaks form.

5

Mix in some of the meringue into the batter until well combined. Lightly fold in half of the meringue until all are fully incorporated.

6

Line a tray with cupcake liners and scoop in the cupcake mixture.

7

Bake immediately in an oven preheated to 160˚C for 15 – 20 minutes. Cool completely.

8

Scoop out a bit of the cupcake in the middle. Place a bit of yema in each. Pipe the top of the cupcakes with the remaining yema. Serve and enjoy!

Nutrition Facts

Servings 0