Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 6 - 8
Ingredients
Cake Batter: | ||
|---|---|---|
| 60 g | unsalted butter, melted | |
| 100 ml | milk | |
| 1 | QL Omega Egg | |
| ½ tsp | vanilla essence | |
| 140 g | all-purpose flour | |
| 1 tsp | baking powder | |
| 85 g | caster sugar | |
Cheese Sauce Topping: | ||
| 1 | QL Omega Egg yolk | |
| 20 g | caster sugar | |
| 1 tbsp | corn starch, sieved | |
| 120 ml | milk | |
| 50 g | cream cheese | |
| 10 g | unsalted butter | |
| ⅛ tsp | salt | |
Savoury Topping: | ||
| 4 | salted egg yolks, cooked | |
| 40 g | chicken floss | |
Method
- To make cheese sauce, whisk QL Omega Egg yolk and sugar in a mixing bowl. When the mixture turns pale and bright, add in corn starch and whisk until the mixture is smooth.
- Then, add butter and warm milk into the mixture while mixing continuously.
- In a saucepan, cook the mixture under medium high heat while stirring continuously for 4-5 minutes. When the mixture thickens, remove the pan from heat. Continue to whisk to avoid lump.
- Add in cream cheese and salt. Mix well. Transfer to a bowl and let it cool down to room temperature.
- To make the cake batter, mix melted butter and milk in a ceramic bowl. Then, stir in QL Omega Egg and vanilla essence.
- In a mixing bowl, combine the dry ingredients together. Sieve the mixture before adding it into the wet ingredient. Fold the batter until it’s combined.
- Fill the cupcake mould with ⅔ of batter and bake in a preheated oven at 170˚C for 15-20 minutes. Set aside to cool.
- To assemble the cake, transfer the cheese sauce into a piping bag. Pipe the cheese sauce on top of the cupcake. Garnish with half salted egg yolk and chicken floss.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
