Cream Cupcakes

Cream Cupcakes

1. The white and egg yolk are separated and put into oil-free and water-free containers.

2. Mix corn oil and pure milk, add egg yolk, and beat with egg.

3. Sift in the low powder and beat with egg until there is no dry powder.

4. Add a few drops of lemon juice or white vinegar to the egg whites, add fine sugar, and beat with an electric whisk at low speed until moist foaming (that is, lift the whisk with a small vertical hook).

5. Take one-third of the meringue into the egg yolk paste and stir evenly.

6. Pour the mixed cake batter into the remaining meringue and stir evenly with a spatula.

7. Put the mixed cake batter into the piping bag, put it into paper cups, and shake it a few times to produce large bubbles.

8. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 30 minutes.

9. Bake upside down and let cool.

10. Add whipped cream to powdered sugar, beat at low speed to 8 to distribute, and mix well with a spatula.

11. Put the whipped cream into a piping bag with a 1M piping mouth.

12. Squeeze your favorite fancy on the cupcakes and decorate them with sugar beads.

13. Finished picture.

14. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; each egg with shell is about 63 grams.