【mini chocolate cupcake】

Overview

What is the taste of love? Is it bitter? Is it sweet? Or sour? For me, love is the taste of this cupcake today. It is sweet with a hint of bitterness and a hint of sourness... Today, after two seven years, I who love you and you who love me are still together. I believe that we are happy and sweet...

Tags

• baking
• cake
• festival customs
• afternoon tea
• valentine's day
• cupcakes
• butter
• cake flour
• cocoa powder
• dried cranberries
• egg
• chocolate beans
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Melt the chocolate beans and butter together in a bowl over water, stir well and set aside

   

3. 3 Separate the eggs, add 15g of fine sugar to the egg yolks, and beat until the color becomes lighter and the volume increases

   

4. 4 Pour the melted chocolate syrup into the egg batter and stir evenly

   

5. 5 Pour in the milk and mix well

   

6. 6 Sift in the flour and cocoa powder at the same time, stir until no powder forms, set aside

   

7. 7 Beat the egg whites until they become foamy, then add the remaining 30g of fine sugar in batches

   

8. 8 Beat the egg whites until they form straight and short peaks, about 9 minutes in length

   

9. 9 Put half of the egg white into the chocolate egg batter and mix it evenly using cutting and mixing techniques

   

10. 10 Pour the mixed egg batter back into the egg whites and mix evenly using the same technique

    

11. 11 Put the egg paste into a piping bag and squeeze it into the paper tray. When the piping is halfway done, first put a cranberry and then squeeze some egg paste on it until it is nine-fifths full

    

12. 12 Use the same method to squeeze out the rest of the egg batter and put it in the oven, middle layer, 180 degrees, about 15 minutes

    

13. 13 Fold the oil paper in half, cut out a love heart in the middle, place it in the middle of the baked cake, sift an appropriate amount of powdered sugar onto the cake