Taisan cupcakes are a beloved panaderya treat. They’re merely seasoned, pillowy soft, and a popular after-school treat. The basic butter and sugar topping makes these cupcakes different from the normal mamon (sponge cake) and raises these into a tempting treat.
1 teaspoon vanilla extract
1 cup castor sugar, divided
1/2 tablespoon baking powder, sorted
1/4 teaspoon cream of tartar
1/2 cup salted butter, melted, for topping
1/2 cup sugar, for topping
1 Preheat oven to 325? F. Place liners into the cupcake pan. Reserve.2 In a bigbowl using a wooden spoon, beat egg yolks, oil, water, vanilla extract, and lemon zest. Add flour, baking powder, salt, and 3/4 c. sugar and beat up until simply integrated, scraping the sides and bottom of the bowl as needed. Set aside.3 In the
blending bowl of a stand mixer with the whisk accessory, include egg whites and cream of tartar, and whisk on Medium-High up until foamy. Sprinkle slowly the remaining sugar to make a meringue. Blend just until stiff peaks.4 Scoop out 1/3 of the meringue,
and contribute to the cake batter. Utilizing a whisk, fold in meringue. When well combined, include the staying meringue in batches, folding while taking care to not over mix the batter and release all the air whipped into the egg whites. (A couple of thin egg white streaks is ok.)Divide mixture equally in between the prepared cupcake liners.5 Place in the oven, and bake for about 15 minutes or up until a toothpick insertedinto the centers emerge tidy and the tops are golden brown. Eliminate from the oven, and transfer to a cake rack to cool somewhat.6 Brush butter onto the tops of each cupcake. Sprinkle with sugar. Repeat with remaining cupcakes. Serve.