Sift together the cake flour and baking powder. Set the muffin cups into cupcake tray. Preheat the oven to 170℃.
Add the milk and butter to a heat-resistant container and microwave uncovered for 40-60 seconds at 600W to melt the butter. Mix the melted butter and milk together.
Seperate the egg whites and yolks. Whip the egg whites with a hand mixer on high speed until the foam becomes smooth and consistent. Add the sugar in 3 batches while whipping to make a meringue.
Once you have a thick meringue, add the yolks and mix with the hand mixer until combined.
Fold the sifted flour and baking powder in 3 parts into the batter with a rubber spatula.
Add the melted butter and milk into the batter carefully and a little at a time and fold in with the rubber spatula again.
Pour the mixture evenly into the muffin cups and drop the pan lightly on the counter to remove air bubbles. You should fill the cups until about 90% full, as in the photo.
Bake in the 170ºC preheated oven for 15 - 17 minutes. Once baked, leave to cool in the muffin tray and they're done.
I made bear cakes using whipped cream. These cakes are quite simple so liven them with a little decoration.
I made these cakes for Valentine's Day by melting chocolate and adding decorations on top before it set.
Story Behind this Recipe
I wanted fluffy and moist cupcakes. So I made these so I could play around with the toppings.
If you make the meringue nice and thick, the cupcakes will rise nicely. The cakes will be more moist if you bake in a muffin pan rather than paper cups, so I recommend that you use a muffin tray for these.