Bouquet Decorated Cup Cake

Overview

There are many recipes for sponge cake, but I like this one with syrup very much. It has a moist, fluffy and soft texture, and it doesn't feel dry, loose or hard even after two days of storage. The addition of almond flour greatly enhances the flavor of this cake, with the aroma of eggs, milk, and fruity almonds. It is great for snacks and meals, or even for decoration and frosting to make a beautiful cupcake for entertaining guests.

Tags

• baking
• good looks
• children
• afternoon tea
• birthday
• almond flour
• butter
• corn syrup
• egg
• egg white
• low gluten flour
• fine sugar
• lemon juice
• milk
• water

Ingredients

Steps

1. 1 Crack the eggs into a clean, water-free and oil-free basin, add 40 grams of sugar and syrup, and beat with warm water at about 40 degrees Celsius at high speed

   

2. 2 Beat the eggs until they are twice as big as before. (It will appear creamy.) Lift the egg beater and the egg batter will flow down slowly, but it will not disappear immediately when it falls into the basin (you can insert a toothpick into the egg batter for one centimeter, and the toothpick will not fall over)

   

3. 3 Take out the egg-beating basin, pour 10 grams of milk and butter into a bowl, put it in hot water and melt it

   

4. 4 Sift low-gluten flour and almond flour (twice) into the egg batter, stir until no dry flour is visible

   

5. 5 Pour in the liquid mixed with melted milk and butter, and stir the batter evenly

   

6. 6 Mix well

   

7. 7 Pour the mixed batter into the mold, put it in a preheated oven at 180 degrees, and cook it for 10 minutes. Take it out and let it cool

   

8. 8 Add fine granulated sugar and 30 grams of water and heat it to 110 degrees in a small milk pot. Beat 30 grams of egg whites and 20 grams of sugar until evenly distributed. Pour the cooked syrup into the egg whites and stir with an electric mixer while pouring to avoid clumping

   

9. 9 Beat 200 grams of butter, mix with the meringue in step 8, beat evenly, then pour in lemon juice and beat evenly to form a cream frosting

   

10. 10 Take an appropriate amount of coloring and mix it into the buttercream, adjust the color you like, and use a No. 104 decorating tip to decorate the cup cake with your favorite pattern

    

11. 11 I like this color-changing flower, it’s very textured

    

12. 12 Then use toothpicks to help fix it and make it into the shape of a flower ball