Colorful Cup Cake

Overview

This cup cake uses a chiffon base, so it tastes very soft and delicious. The cream is framed with a Mont Blanc flower tip, which gives it a very autumnal taste. The ingredients here can make 14 small cup cakes, which is just right for children to eat one at a time

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• corn oil
• egg
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg white and egg yolk, add corn oil and milk to the egg yolk

   

2. 2 Mix well with a hand mixer

   

3. 3 Sift the low-gluten flour into the egg yolk liquid and mix well with a manual egg beater

   

4. 4 Add 55 grams of fine sugar to the egg whites in three batches and beat until short peaks form

   

5. 5 Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly

   

6. 6 Pour back the remaining meringue and mix evenly

   

7. 7 Prepare the cup, put the cake batter into a piping bag, squeeze it into the cup about 7-8 minutes full, and bake it in a preheated oven at 150 degrees for about 20 minutes

   

8. 8 Poke a toothpick in and take it out if nothing comes out. You can turn it upside down or stick it on a bamboo skewer like I did and let it cool

   

9. 9 Add a drop of coloring to the light cream, add 30 grams of fine sugar and beat, put it into a piping bag, use a Mont Blanc tip to decorate it in circles, and finally decorate it with heart-shaped chocolate

   

10. 10 Finished product

    

11. 11 Finished product