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
7. Can be decorated with sugar granules. If the weather is too hot, you don't need to add cream.
8. Finished picture.
Tips:The recipe refers to "juju private kitchen"-oil-free brown sugar cupcakes.
