Sponge Cupcakes

Overview

How to cook Sponge Cupcakes at home

Tags

• baking
• afternoon tea
• egg
• low gluten flour
• salad oil
• soft white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Crack 7 eggs into a water-free and oil-free container, add sugar, add a few drops of lemon juice, and beat with a whisk

   

3. 3 Beat until you lift the whisk and the lines left by the egg liquid will not disappear soon

   

4. 4 Sift the flour and add it to the egg batter in three batches. Mix well each time and then add the next one. Fold up and down. Do not stir in circles

   

5. 5 Add milk and salad oil to the mixed egg batter, stir it up and down and mix well

   

6. 6 Pour it into a paper cup until it is 70% full. My paper cup size is 7×6×5.5cm

   

7. 7 After everything is poured, lift the baking pan and shake it a few times to eliminate air bubbles

   

8. 8 Sprinkle some foods you like on the surface, such as raisins, black and white sesame seeds, dried cranberries, etc. You don’t need to sprinkle them

   

9. 9 Preheat the oven in advance, bake in the middle rack of the oven at 160 degrees for 30 minutes

   

10. 10 Take it out immediately after baking