Oil-free Whole Egg Chocolate Cupcakes

Name: Oil-free Whole Egg Chocolate Cupcakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 85g Cake flour; 15g chocolate powder; 4 egg; 40g White sugar; a little cream; a little Decorated sugar granules

by Black cat sheriff kitchen

4.7 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

Simple and easy to make whole egg cake, no oil, low sugar and healthier. "

Ingredients

85g Cake Flour
15g Chocolate Powder
4 Egg

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40g White Sugar

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a little Cream
a little Decorated Sugar Granules

Oil-free Whole Egg Chocolate Cupcakes

1. Prepare the ingredients, sift the cake flour and chocolate powder.

2. Beat the eggs into a water-free and oil-free basin, add all the white sugar, and beat with a whisk.

3. Beat the whole egg until the egg batter that drips after lifting the whisk does not disappear easily.

4. Add the sifted flour and stir from the bottom up to form a batter.

5. Pour the egg batter into the piping bag, and then squeeze it into the paper cup until it is 8 minutes full. Preheat the oven, then vigorously shake the mold on the table a few times to produce bubbles.

6. The middle level is 180 degrees for 20 minutes. After being released from the oven, it is demoulded and allowed to cool, ready to be decorated with spray cream