1. Prepare the materials.
2. Beat 2 eggs into a water-free and oil-free egg beater, add 20 grams of white sugar.
3. Beat the eggs with an electric whisk in warm water until the egg liquid becomes thick and fine, the egg paste drips and leaves obvious marks, and the figure 8 does not disappear immediately.
4. Sift in the low flour in 2 times, cut and mix evenly, then sift in the remaining flour and mix evenly.
5. Then put 8 grams of vegetable oil into the batter and mix well.
6. Pour it into the six-in-one mold filled with cake trays, and it will be 8 minutes full.
7. Put it in the preheated oven, fire up and down, middle level, 180 degrees, about 18 minutes.
8. After baking, take the cake out and let cool, put 200 grams of whipped cream in an egg beater, add 15 grams of white sugar, and beat with an electric whisk.
9. Strawberries used for filling are washed and dried to absorb water.
10. After the cupcakes cool down, squeeze a layer of whipped cream on top and place a strawberry on it.
11. Then add a few drops of green pigment to the whipped cream, put it into the piping egg with the piping mouth, and squeeze it into the shape of a tree along the strawberries.
12. Finally, sprinkle colorful sugar beads on the tree, and the Christmas strawberry cupcake is ready.
Tips:This little cake is served with whole eggs, so it's best to keep it in warm water, which is easy to beat. The cake batter should be mixed, don't make a circle, or it will defoam easily. The baking time should be adjusted according to your own oven temperature and the size of the paper cup.
