1. Beat the eggs in an egg-beating bowl sitting in hot water, add fine sugar, and beat until the color becomes lighter, the volume expands, and the dripping marks will not disappear quickly
2. Take out about 30 grams from it, add cocoa powder and a little low-gluten flour and mix well, then add a little salad oil and mix well. This is the cake batter for making cocoa cupcakes. The rest is the same, sift in the remaining low-gluten flour and mix well, add salad oil and mix well. This is the cake batter of ordinary cup cakes
3. Put the paper tray into the mold, pour the cake batter of two colors respectively, and it will be full.
4. Sprinkle a few sesame seeds on the original color cake batter, put it into the middle layer of the preheated oven, and bake for about 15 minutes at 160 degrees.
5. Take it out to let cool, and tear off the paper holder. Cut the original color cup cake horizontally into three slices, and take the upper and lower slices. The cocoa-colored cupcake is sliced in the same way, only the middle piece is taken
6. Add whipped cream with powdered sugar and send it to the piping state
7. Take a small amount, add a drop of green food coloring and a drop of red respectively, mix well and put into a piping bag
8. Stack the cake slices of different colors in order, and frame the green lettuce leaves with cream
9. Cut a small piece of cream cheese into a triangle, squeeze a little red cream in the middle to serve as tomato sauce, and then cover with a slice.
