Cupcakes

Overview

I like cup cakes very much. They have a delicate texture and are very simple to make. With the addition of liquid marshmallows, the texture is even softer

Tags

• baking
• breakfast
• students
• edible corn oil
• egg
• low gluten flour
• white sugar
• full liquid marshmallow
• milk

Ingredients

Steps

1. 1 Pour the white sugar into the whole eggs in three batches and beat with a whisk at medium speed.

   

2. 2 Beat until the whole eggs become thicker and thicker, and continue to beat. Turn to low speed and beat until patterns can be drawn. When the egg beater is lifted, the egg liquid on the head of the egg beater will not drip down quickly, and the pattern drawn by the egg beater in the basin will not disappear quickly.

   

3. 3 Add the sifted low-gluten flour to the beaten egg mixture and mix evenly.

   

4. 4 Mix the milk and fluffy liquid marshmallows with a hand mixer until evenly mixed. Set aside. Pour the mixed milk and fluffy liquid marshmallow into the batter, and stir quickly evenly.

   

5. 5 Add corn oil and mix well

   

6. 6 Pour the completely mixed batter into the paper cup in the mold,

   

7. 7 Preheat the oven to 160 degrees for 20 minutes.