Mango Walnut Oil-Free Cupcakes

Overview

Cupcakes are easy to take and suitable in size. They can also be paired with fruits, dried fruits, etc. They look beautiful and have a variety of flavors. It is especially convenient when going out. It is convenient and hygienic to carry. The original small cakes are paired with milk, which is nutritious and healthy. This time, I didn’t add any fat to the cupcakes, so you won’t feel burdened when eating them. I didn’t use butter to decorate them, but used yogurt to match them. They taste sweet and slightly sour. Come and make them with me.

Tags

• baking
• corn starch
• egg
• mango
• purified water
• walnut
• white sugar
• white vinegar
• yogurt
• plain flour
• salt

Ingredients

Steps

1. 1 Cake ingredients: eggs, plain flour, cornstarch (plain flour and cornstarch have been mixed), white sugar.

   

2. 2 Separate the egg whites and yolks and place them in two oil-free and water-free basins.

   

3. 3 Add 5 grams of white sugar to the egg yolks and 15 grams of white sugar to the egg whites. Place the egg white basin in the refrigerator to refrigerate.

   

4. 4 After the egg yolks and sugar are mixed evenly, add purified water and mix evenly.

   

5. 5 Add the sifted plain flour and cornstarch and mix evenly with a spatula.

   

6. 6 Cover the mixed egg yolk paste with plastic wrap and set aside.

   

7. 7 Take the egg white basin out of the refrigerator and add salt and white vinegar.

   

8. 8 Use an electric mixer to beat until dry.

   

9. 9 Take one-third of the egg white paste and mix it with the egg yolk paste, and mix evenly with a spatula.

   

10. 10 Pour the mixed egg yolk paste back into the egg white bowl and stir evenly again. Preheat the oven to 130 degrees.

    

11. 11 Put the mixed batter into the mold and shake it a few times on the table.

    

12. 12 When the oven is preheated, place the mold in the oven. Bake at 130 degrees Celsius for 25 minutes. Bake at 150 degrees Celsius for 12 minutes. Turn off the heat after the cupcakes are evenly colored. (When baking, I put a bowl of water.)

    

13. 13 Leave the baked cupcakes upside down to cool.

    

14. 14 Prepare mango, walnuts and yogurt.

    

15. 15 Peel the walnuts and remove the flesh. Peel the mango and cut into small pieces.

    

16. 16 Spoon a spoonful of yogurt onto the cupcakes and top with mango and walnuts. Decorate with heart-shaped inserts.

    

17. 17 Beautiful cupcakes are ready.