Beauty Leopard print cup pies!



5 eggs, chilled from the fridge (separated)
The water bath approach was used.
Preheat the oven to 120°C.
This recipe makes 15 cuppies

5 egg whites Meringue
10 g corn flour 80 g sugar

5 egg yolks (yolk batter)
60 g sugar 20 g sugar
50 g heated milk 1 tsp vanilla essence
90 grams of cake flour

1 tsp chocolate powder 1 tsp cocoa powder 1 tsp cocoa powder 1
a pinch of charcoal powder


1) Whip the egg whites with the sugar until stiff peaks form, then sprinkle in the corn flour (I added sugar and corn flour in the whisking)

2) Whisk together the yolks and sugar, then gradually add the oil, milk, and essence.

3) Stir in the flour into the batter.

4) In a separate bowl, mix together 1/3 of the egg white (3)

5) In a separate bowl, mix together the remaining white (4)

6) Set aside 4 tablespoons of batter for spots.

7) Pour batter into cuppies in an even layer.

Spots 1) Combine 2 tbsp batter with 1/2 tsp coco powder in a mixing bowl.
2) Combine 2 tablespoons batter, 1/2 teaspoon cocoa powder, and 1/4 teaspoon charcoal powder in a mixing bowl.

Fill a piping bag with batter and draw a spot on the cupcakes.

In a water bath, bake
Preheat the oven at 110 degrees Fahrenheit and bake for 25 minutes, 10 minutes at 140 degrees Fahrenheit, and 5-10 minutes at 160 degrees Fahrenheit.