材料 : 可做12个纸杯
蛋黄 4个
玉米油 45g
牛奶 70g
黑可可粉 20g
低筋面粉 60g
蛋白 4个
黄糖 70g
内馅 : 鲜奶油 150g （打发）
做法 :
1. 蛋黄加入玉米油和牛奶，用打蛋器搅拌均匀。
2. 筛入低粉和黑可可粉， 拌成均匀的蛋黄面糊。
3. 蛋白分次加入黄糖， 打发至湿性发泡。
4. 把1/3的蛋白霜加入蛋黄糊，拌均匀。 5. 再倒入剩余的蛋白霜，用橡皮刮刀轻轻拌匀。
6. 把面糊倒入纸杯，放入预热烤箱170'C，烤20-25分钟。
7. 蛋糕冷却后，挤入鲜奶油。冷藏后享用。
This is for Bake-Along #84 : Hokkaido Chiffon Cupcakes hosted by Zoe from Bake for Happy Kids,
Joyce from Kitchen Flavours and Lena from Her Frozen Wings.
This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted by Jess from Bakericious.
