1. Add salt + sugar, mix it with a spatula, then use an electric whisk to beat slowly for about 30 seconds; continue adding maple syrup (whipping for about 30 seconds), vanilla extract (whipping for another 30 seconds), use the spatula anytime Finishing butter
2. Finally, add an egg, and beat at medium speed until fully mixed, and there is no separation of oil and water (the eggs can be dispersed in a bowl, add them to the butter several times, and beat). Sift the whipped butter cream with low powder , Add the almond corners, use a spatula to cut and mix evenly, do not draw circles, do not stir too much, some micro-powder particles are okay
3. Put the cake batter into the cup cake film, about seven minutes full
4. Adjust the temperature to 175°C for upper heat/180°C for lower heat, it takes 17-20 minutes in total
5. After baking, take it out and wait for the cake to cool completely, sprinkle powdered sugar on the surface, or drizzle it with jam~ it will be more delicious if it is sealed and placed overnight before eating
