Butter Decorated Cupcakes

Butter Decorated Cupcakes

1. Optional 12-mold cake pan. Put the matching paper cups for later use.

2. Prepare materials. Milk and oil can be put together.

3. Beat the eggs into an oil-free basin, add white sugar and salt, and a few drops of lemon juice or white vinegar.

4. Whole eggs are sent slowly. Therefore, sit in a bowl of warm water of more than 40 degrees under the egg-beating bowl, and send them at a low speed and then at a medium speed until the egg drops are not easy to disappear.

5. Preheat the oven. Sift into low-gluten flour twice

6. Stir evenly with a spatula each time.

7. Add the mixture of milk and oil. Do not pour it in at a time. Pour the oil while stirring the custard until the milk and oil are completely combined.

8. Be careful not to defoam the mixing method. The custard is still light.

9. Put the fresh-keeping bag in the beaker, and pour the cake batter into the fresh-keeping bag.

10. Cut a small opening at one end of the fresh-keeping bag, and carefully squeeze the cake batter into the mold.

11. Squeeze 8 or 9 minutes full of cake batter

12. After the oven is preheated, put the mold on the grill and place it in the middle of the oven, and fire up and down at 150 degrees for about 25 minutes

13. This is the state of the cake when the bulge is at its highest, which is about 10 minutes.

14. The surface of the baked cake is slightly golden. Let cool on the cooling rack.

15. Prepare ice water.

16. I chose Anjia whipped cream.

17. Pour the whipped cream into a clean basin, add fine sugar, and place the cream basin in ice water. Use a whisk at low speed until the lines are firm.

18. The large eight-tooth flower mouth is put into a disposable piping bag.

19. Squeeze the desired cream shape

20. another.

21. Medium octopus flower mouth.

22. The shape of the extruded cream is shown in the figure.

23. another.

24. Sprinkle cocoa powder, matcha powder, or dried cranberry on the surface.

25. Random collocation is good

26. Finished product.