Christmas tree cup cake

Overview

Jingle bell, jingle bell, haha, the annual Christmas is coming, and we have to start warming up for Christmas. The Christmas atmosphere this year is already very strong in the local area. There are big Christmas trees everywhere, so beautiful! Tao's mother has been coveting the cream frosting for a long time, but has never done it because I don't know how to adjust it, and I thought I might not be able to make it well. This time, with the guidance of good teachers such as Fengsang and Dongdong, Tao's mother finally took the first step. Haha, this is my first cream frosting. It's better and more convenient to use than I imagined. It's a snack that's very suitable for the festival, and it's also the first thing Xiao Tao asked to eat. The cute little cup, plus the fragrant milk and strawberry, wow, it's delicious and not greasy!

Tags

• baking
• children
• afternoon tea
• cupcakes
• winter recipes
• butter
• condensed milk
• corn oil
• egg
• low gluten flour
• whipping cream
• white vinegar
• powdered sugar
• water

Ingredients

Steps

1. 1 Cake ingredients diagram. Low-gluten flour: 100 grams, water: 60 grams, corn oil: 40 grams, egg yolks: 5, egg whites: 5 (5 small eggs), powdered sugar: 70 grams, white vinegar: a little.

   

2. 2 Separate the egg whites and egg yolks into two basins.

   

3. 3 Put a little white vinegar into the egg whites, beat at low speed until it becomes fine foam, about 5 minutes in length, then add 70 grams of powdered sugar.

   

4. 4 Continue to beat at low speed until smooth and fine, and can be pulled out into a curved state.

   

5. 5 Add the corn oil and water to the egg yolks and mix evenly with a mixer at low speed.

   

6. 6 Sift the low-gluten flour into the egg yolk liquid and continue to mix evenly with a mixer.

   

7. 7 Add one-third of the beaten egg whites to the egg yolk batter.

   

8. 8 Use a rubber spatula to mix evenly, then add the egg whites to the egg yolk batter in two batches, and use a spatula to mix evenly to form a cake batter.

   

9. 9 Place the cake batter into a piping bag.

   

10. 10 Place paper coasters in the mold in advance, use a piping bag to squeeze the cake batter into it, about 8-9 minutes full, and tap the mold lightly to release any large air bubbles.

    

11. 11 Smash the mold lightly to release any large air bubbles.

    

12. 12 Preheat the oven to 130 degrees, place the middle rack, and bake for 60 minutes with the grill rack up and down.

    

13. 13 Take out and let cool until set aside.

    

14. 14 Soften 200 grams of presidential butter at room temperature and use a whisk to beat it at low speed until it is fluffy. When the color turns white, add 200 grams of blue windmill whipping cream in several batches. Stir evenly, then add 70 grams of condensed milk and a few drops of green coloring and stir evenly. Serve. Then put the buttercream into a piping bag with a rose nozzle and set aside.

    

15. 15 Cut the small cake into a flat surface, pipe a circle of whipped cream or buttercream in the middle, and place a strawberry on it.

    

16. 16 Then, squeeze the cream frosting along the bottom of the strawberry in circles to form a small mold for the skirt of the Christmas tree. Use a flower nozzle to squeeze it out easily.

    

17. 17 Add a few small sugar beads before eating, haha, the cute and delicious Christmas tree cup cake is complete.