Ingredients:

2 cups Cake Flour
1 1/2 tsp. Baking powder
1/2 cup cocoa powder
1/2 tsp. Salt
6 eggyolks
1 cup light brown sugar
1/2 cup evaporated milk
1/4 cup vegetable oil
1/2 tsp. Vanilla extract

Meringue:

6 eggwhites
1 tsp. Cream of Tartar
1/2 cup light brown sugar

Directions:

Sift all dry ingredients. Seperate eggyolks and eggwhites. Set aside.

In a bowl, cream eggyolks and sugar until light and fluffy. Add evaporated milk gradually until combined. Beat for 2 to 3 minutes. Stir in vegetable oil and vanilla extract. Add in half of dry ingredient until well combined. Then add half dry ingredients, mix until combined. Don’t overmix. Set aside.

In a another bowl, beat eggwhites until light and fluffy. Add in cream of tartar then beat for 2 minutes. Gradually add sugar until you reach soft peaks.

Fold in eggwhites to the yolks mixture. Be careful not not deflate the eggwhites. Once done, get a scooper and scoop a fair amount of mixture into prepared cupcakes pans. Tape pans to remove bubbles.

Bake for 30 minutes or toothpick comes out clean. Let it cool for minutes and enjoy with coffee or tea!😋❤🏳️‍🌈