These cupcakes are soft, chocolatey, and lightly sweet, infused with the flavour of milk tea using Sunwide's chocolate powder. Top them with whipped cream or enjoy them as-is for a rich, bakery-style treat using milk tea ingredients from your pantry.
Ingredients (makes ~6 cupcakes):
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90 g all-purpose flour (≈ ¾ cup)
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30 g Sunwide chocolate powder (≈ ¼ cup)
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5 g baking powder (1 tsp)
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1 large egg
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50 ml vegetable oil (≈ 3 ½ tbsp)
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60 ml milk or water (≈ ¼ cup; milk gives a softer crumb)
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30 ml Sunwide fructose syrup (≈ 2 tbsp)
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40 g sugar (≈ 3 tbsp, for sweetness balance since fructose syrup alone may be too light)
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Pinch of salt (enhances chocolate flavor)
Instructions:
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Preheat oven to 180°C (350°F) and line a cupcake tray with 6 paper liners.
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In a bowl, whisk together flour, Sunwide chocolate powder, baking powder, sugar, and salt.
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In a separate bowl, beat the egg lightly, then whisk in vegetable oil, milk (or water), and Sunwide fructose syrup until well combined.
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Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; batter should be smooth but slightly thick.
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Divide batter evenly among the cupcake liners, filling each about ¾ full.
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Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
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Optional: Top with whipped cream, chocolate ganache, or a light dusting of Sunwide chocolate powder.
