Strawberry Cupcakes

Name: Strawberry Cupcakes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g egg; 100g Low-gluten flour; 26g butter; 40g Pure milk; 110g Sugar; 100g Light cream; Some Strawberry; Some Pink pigment

by Duoyun 3602

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

A few days ago, Guoyou gave me some strawberry seedlings. After a few days of planting, I felt that there was no sign of survival. Fortunately, I did not give up, spraying water every day, and finally all came back to life. It has blossomed and fruited under my painstaking efforts, and now I have a small harvest. Whether it is eaten directly or made into desserts, it is very popular with children at home. Today I used it to make a creamy cupcake with a soft sponge bottom, smooth cream and fresh strawberries, which is beautiful and delicious. Baking in paper cups is also easy to eat.

Ingredients

150g Egg
100g Low-gluten Flour
26g Butter
40g Pure Milk
110g Sugar
100g Light Cream
Some Strawberry
Some Pink Pigment

Strawberry Cupcakes

1. Beat the eggs into an oil-free and water-free egg beater, and add 100 grams of fine sugar.

2. Beat with a whisk until the color is obviously lighter, lift the whisk, and the egg liquid will not disappear immediately when it falls.

3. Sift in low-gluten flour.

4. Cut and mix well.

5. Heat the butter and milk over water to about 40 degrees.

6. Stir the boiled milk and butter evenly along the spatula and pour it evenly on the surface of the egg batter, use the same technique to cut and mix evenly.

7. Pour the egg batter into the paper cup about 8 minutes full to create large bubbles.

8. Spread an appropriate amount of diced strawberries evenly on the surface.

9. Preheat the oven and place it on the second floor. Adjust the upper and lower heat to 175 degrees, and bake for about 30 minutes. After baking, take out and let cool for later use.