Colorful Cup Cakes

Name: Colorful Cup Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 55g Low-gluten flour; 30g milk; 30g Corn oil; 3 pcs egg; 55g Caster sugar; 300g Light cream; a little Food coloring

by Greedy cat vip who loves life

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This cup cake is made of chiffon base, so it tastes very soft and delicious. The cream is framed with a Montblanc flower mouth, which is very autumnal. The ingredients here can be used to make 14 small cupcakes, and it’s just right for children to eat one at a time

Ingredients

55g Low-gluten Flour
30g Milk
30g Corn Oil
3 pcs Egg
55g Caster Sugar
300g Light Cream
a little Food Coloring

Colorful Cup Cakes

1. Separate the egg white and egg yolk, add corn oil and milk to the egg yolk

2. Mix well with a manual whisk

3. Sift the low-gluten flour into the egg yolk liquid and mix well with a manual whisk

4. Add 55 grams of caster sugar into the egg whites in three times and stir until there are short sharp corners.

5. Take 1/3 of the meringue and add it to the egg yolk paste and mix well

6. Pour back into the remaining meringue and mix evenly

7. Prepare the cup, put the cake batter into the piping bag, squeeze it into the cup about 7-8 minutes full, and put it in the preheated oven at 150 degrees and bake for about 20 minutes.

8. Use a toothpick to stick it in and bring it out. It can be buckled upside down, or you can tie it on a bamboo stick like me and let it cool.

9. Add a drop of color to the whipped cream, add 30 grams of caster sugar and whip it, put it into a piping bag, use the Montblanc mouth to frame it in a circle, and finally decorate with heart-shaped chocolate