Charcoal Hokkaido Cupcakes

Charcoal Hokkaido Cupcakes
adapted from https://jeannietay.wordpress.com/2016/06/30/hokkaido-cupcakes-3/

Ingredients:

80g Fresh milk
60g Corn Oil
100g Cake flour(  I use blue jacket  cake flour)
1 tsp Vanilla extract
5 Egg yolks
2 tbsp charcoal powder

5 Egg Whites
70g Sugar
1 tsp Cream of tartar



Method :
1. Preheat oven to 125C.
2. Combine egg yolks, vanilla extract and beat lightly. Set aside.
3. Heat oil in a saucepan until about 70C degree, then add all the sifted flour and cook through. Transfer to a mixing bowl and add in milk and charcoal powder then whisk to combine and then slowly add the egg mixture bit by bit, stirring with a spatula or whisk until smooth. Set aside.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add sugar and beat to firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared paper liners right up to 85% full and tapping gently to level, and bake on middle level of oven for 15 minutes at 125C then increase temperature to 150C for another 20 minutes or until golden brown or until skewer comes out clean.
6. Remove baked cupcakes from oven and tap each cupcakes on the table to release hot steam like  chiffon cake to avoid shrinkage.
Cool completely before piping in filling and decorate.