1. Prepare the main ingredients;
2. Mix eggs, caster sugar, vanilla extract, and beat with insulated water;
3. Dispense until the egg beater is lifted, and the batter will not easily disappear when the batter drips and forms;
4. Sift in low-gluten flour and mix evenly;
5. Pour the butter that has been melted into a liquid beforehand, and stir evenly;
6. Put the batter into a paper cup 7 or 8 minutes full, and then shake it a few times to shake off the big bubbles;
7. Put it in the preheated oven and fire up and down at 180 degrees, middle level, 18 minutes;
8. Bake it out and wait for it to cool;
9. Add 10g granulated sugar to 100g whipped cream and beat it;
10. Wash the strawberries and absorb the water, cut off the bottom, and then cut the top from one third, as shown in the figure;
11. Put two-thirds of the whipped cream into a piping bag (circular piping mouth), squeeze a layer on the cake and spread the top, squeeze Santa’s head and beard from the strawberry, and then put the top of the strawberry on top. For the hat, squeeze a little bit on the tip to decorate the hat, and use sesame seeds as eyes. Add green pigment to the remaining one-third of the whipped cream and evenly put it into a piping bag (8-claw chrysanthemum mouth), first squeeze a layer of white cream on the cupcake, put a strawberry in the middle, and then follow the outside of the strawberry Squeeze out the green cream and mount it into a Christmas tree, sprinkle some sugar beads to decorate and insert a card.
Tips:The temperature of each oven is different, adjust the time according to your own oven when baking.
