Whole Egg Sponge Cupcakes

Overview

Whole egg sponge cupcakes are small and delicious. You can also add some different shapes, such as adding a cream topping or putting a fruit. Today I shaped the chocolate, put it on top, and sprinkled it with sugar beads. It would also be good.

Tags

• baking
• breakfast
• cake flour
• chocolate
• corn oil
• egg
• sugar
• sugar beads
• milk

Ingredients

Steps

1. 1 Beat eggs with sugar,

   

2. 2 Beat until white. When you lift the egg beater, the dripping egg batter will appear with patterns that will not disappear easily.

   

3. 3 Sift in the low-gluten flour and mix evenly,

   

4. 4 Add milk to corn oil and mix well, slowly pour into the batter, mix well,

   

5. 5 Pour into the paper mold,

   

6. 6 Preheat the oven, upper and lower heat, middle rack, 180 degrees, about 30 minutes,

   

7. 7 Melt the chocolate over water, shape it into a certain shape, decorate it on the cake, and sprinkle it with sugar beads.