Red Velvet Cream Cake Cup

Red Velvet Cream Cake Cup

1. Prepare the ingredients you need.

2. Separate the egg yolk and egg whites, and put them in a water-free and oil-free basin.

3. Add 15 grams of fine sugar to the egg yolk and stir well.

4. Add corn oil and milk, then use a manual whisk to mix well.

5. Sift in low-gluten flour, cocoa powder and red yeast rice powder.

6. Stir evenly with a spatula until there is no dry powder, and set aside for later use.

7. Add a few drops of lemon juice to the egg whites.

8. Use an electric whisk at low speed to beat the egg whites until coarsely foamed, add 1/3 of the fine sugar and continue to beat. (The total amount of fine sugar added to the egg white part is 40 grams)

9. Slowly turn to medium speed to beat the egg whites until fine, add 1/3 fine sugar and continue to beat.

10. Turn to high speed and continue to beat, add the remaining fine sugar to the egg whites.

11. Beat until the egg whites are in a dry and foamy state, and the whisk is lifted with a straight tip that does not sag.

12. Add the whipped egg white paste three times to the red yeast rice yolk paste and mix well.

13. Add the protein paste each time and mix well, then add the next amount.

14. Pour the mixed batter into the cake cup and fill it up.

15. Put it into the middle layer of the preheated oven, and heat up and down at 165 degrees for 25 minutes.

16. After baking it out of the oven, shake it and let it cool immediately.

17. After the cake cups have cooled down, they can be placed upright.

18. Add fine sugar to the whipped cream and use an electric whisk to beat the whipped cream until the cream has resistance and obvious lines.

19. Put a piping mouth into the piping bag, and then put the whipped cream into the piping bag.

20. Squeeze the cupcakes with cream and sprinkle a little sugar beads for decoration.

21. Insert the card decoration.

Tips:

1. If you want a darker color, you can add more red yeast rice powder, and then subtract the corresponding amount from the low-gluten flour;
2I use a medium-sized eight-tooth decorating nozzle. You can use other decorating nozzles to squeeze different patterns according to your preference;
3. The granulated sugar in the whipped cream can be increased or decreased according to the degree of sweetness you eat. Normally, 7g-10g of fine sugar is added to the normal 100ml of whipped cream.