Hi-hat Green Tea Cupcakes (คัพเค้กชาเขียวหน้าเมอแรงค์)

1.Preheat the oven to 180°C with conventional programming. Prepare a cupcake tray lined with 9 paper liners.

2.Sift flour, baking powder, baking soda, salt, and cocoa powder into a mixing bowl. Add sugar and mix well using a whisk.

3.Add butter and shortening into the dry ingredients. Beat until the mixture resembles coarse crumbs.

4.Add eggs, milk, and vanilla extract. Continue beating until well combined. Divide the batter into the paper-lined cupcake tray, filling each cup about 55 grams. Bake for 20 minutes, then let them cool.

5.Prepare the meringue by placing egg whites in a mixing bowl with a whisk attachment. In a saucepan, combine sugar and water place over medium heat. Start whisking the egg whites when the sugar syrup reaches 110°C. Once the sugar syrup reaches 118°C, remove from heat. Slowly pour the hot syrup into the egg whites while whisking until stiff peaks form. Transfer to a piping bag and pipe onto the cooled cupcakes.

6.Melt white chocolate and rice bran oil in a microwave-safe bowl. Stir until well combined. Add cocoa powder and mix until smooth.

7.Quickly dip the tops of the meringue-covered cupcakes into the melted chocolate mixture. Allow them to set before serving.