The easiest way to make cup cake

Cupcake is a kind of delicious pastry. Its main ingredients are eggs and corn oil. Milk, low-gluten flour and white sugar are also common ingredients. Lemon juice can also be added. Its method is also relatively simple. Add egg whites to fine sugar and beat them into hard foam. Finally, bake them in the oven at 170 degrees. Let's learn how to make cupcakes.

The easiest way to make cup cake

Ingredients : Sponge cake recipe: 2 eggs, 25 grams of milk, 15 grams of butter, 60 grams of fine sugar, 60 grams of low flour. Baking: oven middle layer at 170 degrees for 18 minutes. Method 1. Add milk and butter and cook on low heat until the butter melts. 2. Beat egg whites with granulated sugar until stiff peaks form. 3. Add egg yolk. 4. Continue beating until uniform and thick. 5. Sift in the low flour all at once. 6. Use your hands to cut and mix evenly. 7. Pour the warm milk butter into the batter along the edge of the bowl, and continue to mix gently with your hands. 8. Put the cake batter into the piping bag. 9. Fill the mold to 80%. 10. Put it into the oven preheated to 170 degrees. 11. The cake will expand during the baking process. 12. When the time is up, take it out and let it cool, then squeeze your favorite cream filling on it for decoration.

Method 2

Ingredients: eggs, corn oil, milk, low flour, white sugar, salt, lemon juice. Accessories: whipping cream, white sugar. Method: 1. Put the egg yolk and egg white in a large bowl without water or oil, and mix the egg yolk with corn oil, milk and a small amount of white sugar.

Chiffon Cup Cake Chiffon Cup Cake (5 photos) 2. After stirring the egg yolk mixture, sift in the low powder, add salt, and use a manual egg beater to stir quickly back and forth at N speed until the batter is smooth and free of particles. 3. Pour a few drops of lemon juice into the large bowl containing egg whites, add some white sugar, and use a Del egg beater to beat the egg whites at medium speed. Then add white sugar one after another and continue beating until the egg whites are dry and foamy. You can see upright sharp corners when you pull up the egg beater. 4. Mix one-third of the beaten egg whites with the egg yolk paste, and preheat the oven at the same time. Then mix the mixture with the remaining egg whites, and stir evenly like cooking to form a smooth batter. 5. Divide the batter into paper cups. Fill each paper cup with about half of the amount. If you fill more, the shape will be easy to get out of control after it expands. 6. Preheat the Del electric oven to 170 degrees Celsius, place the paper cups on a baking tray and put them in the middle layer of the oven and bake for 30 minutes. Take out the chiffon cupcakes immediately after baking, turn them upside down on the drying rack, and turn them over after cooling. Some over-expanded parts will return to the flat state. 7. Add 10 grams of white sugar to 40 grams of whipped cream and beat with a whisk, then put it into a piping bag and squeeze it out to make cream decoration for the cupcakes, and finally embellish it with a few small sugar flowers.

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