Oil-free whole egg chocolate cupcakes

Overview

Simple and easy to make whole egg cake, oil-free, low sugar and healthier.

Prepare ingredients, sift cake flour and chocolate powder.
Break the eggs into a water-free and oil-free basin, add all the white sugar, and beat with a whisk.
Beat the whole eggs until the dripping egg batter does not disappear easily after lifting the egg beater.
Add the sifted flour and stir evenly from bottom to top to form an egg paste.
Pour the egg paste into a piping bag, and then pipe it into the paper cup until it is 80% full. Preheat the oven and shake the mold on the table a few times to release air bubbles.
The middle layer is 180 degrees for 20 minutes. After taking it out of the oven, remove from the mold and let it cool, then prepare the sprayed cream for decoration.
Decorate with sugar granules. You can skip the cream if the weather is too hot.
Finished product picture.