High Heel Cup Cake

Name: High Heel Cup Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 60g Caster sugar; 120g Low-gluten flour; 20g Salad oil; 100g Light cream; A few pieces Soda crackers; several Caidi Roll; A little (or fruit and vegetable powder) Food coloring; a little Decorative colored candy; a little Edible glitter

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is for the kids at home. Like all the little girls, she likes the pink princess. The story of Princess Barbie is read over and over again. So I made the cupcakes look like high heels, and she really liked it. The whipped cream is served after refrigeration. It has a rich milk flavor and melts in the mouth. It has a cold taste like ice cream, and it is not too cold to hurt the spleen and stomach. It is a small dessert that is very suitable for summer. You can also use soft ice cream like geleto instead of whipped cream.
It looks cute, but it’s not difficult at all. It’s mainly for cupcakes and whipped cream. In addition to the conventional kitchen electronic scales, paper cup holders and piping bags, a large six-tooth star-shaped piping mouth is required That's it. "

High Heel Cup Cake

1. Prepare a variety of ingredients. The paper cup holder can be hard or soft, and the soft cup needs to be used with a mold. The soft paper tray I use is for learning to cook.

2. Preheat the oven, select the upper and lower fire 165 degrees for 15 minutes. At the same time, beat the eggs into a clean egg beater, add the fine sugar in the main ingredient, and beat with an electric whisk.

3. Eggs are easier to beat if they are at room temperature. If it is refrigerated, you can sit the egg beater in warm water. Until it is blown to the point where the volume is tripled and the color is whitish, lift the stirring head, and the dripping marks will not dissolve and disappear quickly.

4. Sift in the low-gluten flour twice, stir gently from the bottom until there is no dry powder, pour corn oil along the side of the pan and mix well.

5. Pour the mixed cake batter into the paper tray, about eighth full.

6. Put it in the middle layer of the preheated oven, heat up and down at 165 degrees, and bake for about 15 minutes. The temperature and time of different oven settings are slightly different.

7. While baking, cut one side of the soda cracker into a round shape and set aside.

8. The baked cake is taken out of the oven and placed on a drying net to cool.

9. Pour the refrigerated whipped cream into a clean egg beater, add the fine sugar in the auxiliary materials, and beat at low speed. When the pattern is obvious and the side basin is flowing slowly, hit it at low speed for a few more times. Be careful not to overdo it, otherwise the water and oil will separate and you won't be able to decorate the flowers.

10. Take out a part of the cream, add 1 drop of purple fruit and vegetable powder (or food coloring), and mix well.

11. Put it into a 6-tooth star-shaped piping nozzle and a piping bag, and squeeze the pattern on the cupcake according to the spiral shape.

12. Insert the square end of the soda biscuit into the cream, and dip the other end into the cream with a suitable length of Caidi roll and stand it underneath.