Cream Cupcakes
Overview
I have made cupcakes once before, and they cracked probably because the temperature was not controlled well. This time I made some adjustments, and the baked cake turned out pretty good, with less cracking, and overall I was quite satisfied. After it cooled down, I added pink cream and the kids loved it.
Tags
Ingredients
Steps
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Crack the eggs into a bowl and add the sugar.
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In three batches, sift in the sifted flour and mix evenly. Remember to draw circles to avoid defoaming.
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Add corn oil and mix well. The actual amount of corn oil used this time was 18 grams. I added more with a shake of my hand, and the taste was not bad. If you don’t like too much oil, just use 15 grams.
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Cut into evenly mixed cake batter
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Pour the egg batter into a silicone cup and decorate with black and white sesame seeds
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Place in an oven preheated to 180 degrees and bake for about 15 minutes. After taking it out of the oven, place it on the grill to cool.
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Whip the cream, pipe it on the cake, sprinkle some colored chocolate, and you're done.
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I still like the original flavor, which is more delicious.
