Main ingredients:
Cake flour: 36g; Sweet potato puree: 40g; Coconut cream: 20g; Sugar: 25g; Egg whites: 3; Egg yolk: 1.
Lava filling:
Homemade unsweetened yogurt: 20g; Condensed milk: 30g; Gelatin: 2.5g.
Auxiliary materials:
Lemon juice: a few drops; Water: 18g, for the cake.
Taste: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Ordinary.
Steps to Make Coconut Lava Sweet Potato Cake (Cupcake)
Add 40g of steamed and mashed sweet potato, 1 egg yolk, 20g of coconut cream, 5g of sugar, and 18g of water to a container without water or oil.
Use a manual egg beater to stir until the sweet potato puree is smooth and even without lumps.
Sift in the cake flour and mix well.
Add a few drops of lemon juice to the egg whites and use an electric egg beater to beat until coarse foam forms. Add 10g of sugar (a total of 20g of sugar, added in 2 portions) and continue beating until the egg whites form stiff peaks (when lifting the egg beater, the egg whites form small upright peaks).
Add one-third of the egg white foam to the sweet potato mixture and fold gently until well combined. Do not stir in circles to avoid deflating the egg whites.
Add the remaining egg white foam to the sweet potato mixture and fold gently until well combined. Do not stir in circles to avoid deflating the egg whites.
Pour the batter into 6 paper cups, filling each cup about 70% full. Shake the cups gently to remove any air bubbles.
Bake in a preheated oven at 140°C for 18 minutes with both upper and lower heat, then switch to 160°C for 7 minutes. Remove from the oven and do not invert the cupcakes.
Soak 20g of thick yogurt in cold water and add 2.5g of gelatin. Stir over hot water until the gelatin dissolves.
Add 30g of condensed milk to the cooled yogurt-gelatin mixture and mix well to make the filling. Freeze the filling for 15 minutes, then transfer it to a piping bag. Use a round piping tip to squeeze an appropriate amount of filling into the center of each cooled cupcake. Repeat until all cupcakes are filled.
The filling will overflow slightly on the surface of the cupcakes, forming a white dot. You can decorate it with fruit (I used lychee, which is in season now, so enjoy!).
After refrigerating for half an hour, the filling will set and have a texture similar to milk pudding. At room temperature, the filling will become liquid and blend with the soft cake, creating a two-layered texture that is worth a try!
