Chocolate Sponge Cupcakes 朱古力海綿杯子蛋糕

Here is the cupcake version of my Chocolate Genoise (Dairy Free) that is made with milk. This is not the traditional way of making separated eggs method sponge cake. It involves beating the egg whites into a stiff meringue first before beating in the yolks. And then followed by the folding of flour, liquid (milk),... Continue Reading →

Chocolate Chiffon Cupcakes 朱古力戚風杯子蛋糕

In the beginning of this year I’ve shared with my readers my recipe for Basic Chiffon Cupcakes along with some tips for success. Today I will share with you the chocolate version. And no, I didn’t just replace some flour with cocoa powder and then called it a day. In my blog post, Chocolate Chiffon... Continue Reading →

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