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Coffee Cup Cake -25-30g x10pcs

1. Heat the canola oil to 70°C, add in cocoa powder and coffee emulco.
2. Add in egg yolk, then add in condensed milk and flour, and mix well.
3. Whisk egg whites and sugar-2, then fold them into the egg mixture.
4. Bake at 135°C without fan for 30 minutes, then turn to 150°C for 15-20 minutes.

Cream Chantily

1. Whip up the non-dairy whipping cream, Millac cream, and icing sugar.
2. Keep in chiller.

Assembly

1. Pipe the RedMan Coffee Cashew Butter inside the cupcake.
2. Put a few pieces of chestnuts (soaked with honey) and pipe the chantilly cream on top.
3. Decorate with softened Chestnuts Puree (code: 50481) (can adjust the sweetness with honey and cream).

Storage: Can store in an air-tight container at chiller temperature for 3-5 days.