Makes 12 servings
Preparation and cooking time: 1 hour and 15 minutes


Yema Filling:
16 pieces egg yolks
1¼ cup condensed milk
¼ cup butter
1 teaspoon vanilla extract

5 pieces egg yolks
3/4 cup sugar, divided
1/3 cup oil
1 teaspoon vanilla extract
½ cup water
1¼ cup cake flour
½ tablespoon baking powder
½ teaspoon salt
5 pieces 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.

1. 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.
2. 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.
3. Mix in some of the meringue into the batter until well combined. Lightly fold in half of the meringue until all are fully incorporated.
4. Line a tray with cupcake liners and scoop in the cupcake mixture.
5. Bake immediately in an oven preheated to 160˚C for 15 – 20 minutes. Cool completely.
6. 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!

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