其实用圆的杯子也可以做啦，但是因为觉得方形的杯子比较特别~然后哦因为大多数的人都用方形的嘛，所以咯！我不是一个会想象、创意的女人~
我哦~只是死死的跟着食谱！只是有的时候，有感而发才会灵感！
这蛋糕的口感，软软的！吃第一个时，感觉没有吃到那样~ *哈*
我的食谱取之于Bisous A Toi
这食谱可以做24个方形的杯子蛋糕, 为了平衡味道，我放了一点点的百香果浆。蛋糕的味道变得酸酸甜甜，很开胃哦！
2 cups cake flour before shifting
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla extract
5 egg yolks
8 egg whites
1 cup sugar (I reduce a bit)
1/2 tsp cream of tartar (or 1/2 tsp lemon juice or white vinegar)
Whipped cream filling:
2 cups whipping cream
1/4 cup sugar (I reduce a bit)
1/2 tsp vanilla extract
icing sugar
passion fruit pulps
Method:
1. Make sure everything is at room temperature, especially eggs and milk. Preheat the oven to 170C.
2. Shift the cake flour together with baking powder and salt into a large mixing bowl.
3. In a medium bowl, blend well milk, oil, vanilla extract and the 5 egg yolks.
4. Add the egg yolk mixture to the dry ingredients, and beat it for about two minutes.
5. Beat the egg whites with cream of tartar on high speed until foamy, then slowly add in sugar and continue to beat until stiff peak form.
6. Fold the meringue into the yolk mixture in 3 parts.
7. Spoon into 24 cupcake cups evenly, give them a couple of big taps on the table to break the large air bubbles in the batter for finer texture of the cakes, and bake at 170C for about 20 minutes. Tooth pick test when the cake is done. Remove from the oven, and cool on racks straight up.
8. Measure the heavy cream, sugar and vanilla into mixing bowl, mix on high speed until medium peak form.
9. Fit the piping bag with a narrow tip, and fill it with whipped cream. Pipe the cream into centre of the cupcakes after they are completely cooled or refrigerated. Dust with icing sugar and fill in with passion fruit pulp.
