Cupcakes

Overview

How to cook Cupcakes at home

Tags

• baking
• children
• afternoon tea
• cupcakes
• fast food
• baking powder
• cream of tartar
• egg
• low gluten flour
• salad oil
• sugar
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 .Separate the egg whites and yolks, and ensure that the basin holding the egg whites is free of oil and water.

   

2. 2 Add 10 grams of fine sugar to the egg yolks and lightly beat them with a whisk. Do not beat the egg yolks.

   

3. 3 Add 25 grams of salad oil in turn (add in 2 times and mix well), add 25 grams of milk, and mix evenly. Add the sifted flour and mix gently with a rubber spatula.

   

4. 4 Beat the egg whites with a hand-held electric egg beater on low setting, and add the remaining 30 grams of fine sugar in three batches. Beat the egg whites until they form small curved tails.

   

5. 5 Pour 1/3 of the egg whites into the egg yolk batter. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming).

   

6. 6 After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites. Use the same technique to stir evenly from the bottom until the egg white and egg yolk paste are fully mixed.

   

7. 7 Pour the cake batter into a large piping bag and seal tightly. Squeeze the cake batter evenly into the paper cup, not more than 70% full, to prevent the batter from expanding and overflowing during baking.

   

8. 8 Place in a preheated 170 degree oven, middle rack, and bake for 15 minutes.

   

9. 9 Add 200 grams of whipping cream to 20 grams of caster sugar and beat

   

10. 10 Add your favorite color, decorate the cake with a piping tip, and sprinkle with decorations.