1. Prepare the ingredients.
2. Beat the eggs (whole eggs) into the mixer.
3. Add 1/2 of the sugar to the blender.
4. Beat until fine bubbles, add sugar for the second time and continue to beat.
5. Add a few drops of white vinegar and continue to beat.
6. The cake batter is stirring.
7. The cake batter will not disappear immediately after finishing the drawing ∞
8. Sift in low powder and stir evenly.
9. Sift in the low-powder twice and stir evenly.
10. Pour the evenly mixed cake batter into a shallow basin (the mixer bucket is darker and harder to pick up).
11. Add cake batter to the mold to shake out bubbles.
12. Preheat the oven for 10 minutes, put the baking tray in the middle of the oven, and bake at 155 degrees for 20 minutes.
13. The finished cup cake baked.
14. The cup cake does not collapse, does not shrink, tastes good, and has even cellulite.
