Succulent Cupcakes
1.
Put the paper cup on top of the mold and get ready.
2.
Sit the egg beater into the warm water basin. Put three eggs and 60 grams of white sugar into the egg beater and start the whisk to start beating.
3.
The whole egg is sent slowly, so be patient. Just hit it until the egg batter dripping from the tip of the whisk does not disappear easily. Preheat the oven to 170 degrees
4.
Sift the low-gluten flour into the egg batter twice, cut and mix evenly.
5.
Stir the oil, milk and salt in advance. Pour into the egg batter twice and continue to cut and mix evenly. Avoid over-mixing, mixing for too long, the custard is easy to defoam.
6.
Pour the mixed egg batter into the piping bag.
7.
Squeeze it into the paper cup until it is eight or nine minutes full. Put it into the middle layer of the preheated oven, heat for 170 and lower for 150 for 25 minutes. The fire of my ACA oven is low. You must adjust the baking time according to the temperature of your home oven.
8.
Take out the baked cake and let it cool.
9.
Next, make the butter cream. First cut 125 grams of butter into small pieces to soften it and beat with a whisk until it is smooth and slightly whitish.
10.
Put 50 grams of egg whites into 10 grams of caster sugar and beat to 6.7 to distribute. It can be in a non-flowable state and set aside.
11.
Add 20 grams of caster sugar to 15 grams of water, heat it over medium heat until the sugar water thickens and the surface is covered with small bubbles.
12.
Pour the boiled sugar water into the egg white while it is hot and stir evenly.
13.
Pour the egg whites into the butter and beat them.
14.
At the beginning, it will be in the shape of tofu dregs, so don’t be afraid, continue whipping.
15.
After playing for a few minutes, you can get a lighter, very smooth cream.
16.
Divide the whipped cream into three parts, one more part and two less part. It turns out that the amount of red and yellow on my picture is a bit too much. Later, I made some greens. Add a few drops of red, yellow and green food coloring to the cream and mix well. I only have red, blue and yellow pigments, and I use yellow and blue to make the green color. It looks pretty and tender.
17.
Share a method of making your own piping mouth. Leave a little bit of the sharp corners of the disposable piping bag, as shown in the figure, stick a circle with tape, and cut off a little bit of small sharp corners with scissors. You can cut it according to the size of the graphics you need. In the same way, you can use different cutting methods to make different shapes of piping nozzles when cutting.
18.
Put two cut disposable bags into red and yellow cream respectively. (My decorative nails are made by myself.) Mount a small flower on the decorative nails. You can mount a few more. Put the mounted flowers together with oil paper in the refrigerator for a while, the flowers will harden and it is easier to take them off.
19.
Sift a layer of cocoa powder on top of the cupcakes.
20.
Cut the banana into the desired shape, spread a little frosting on the bottom of the banana and stick it to the middle of the cake.
21.
Use a medium flower basket mouth. Put it in a piping bag and put in green cream.
22.
First apply a layer of butter cream on the surface of the banana with the flat side of the flower mouth.
23.
Then use the jagged side to squeeze a strip of cream from the bottom of the banana.
24.
Insert the colored needles into the sphere as small thorns of the plant.
25.
Put the medium eight-tooth chrysanthemum mouth into another piping bag. Make another one.
26.
First, apply a layer of butter cream on the surface of the banana, and then squeeze the flowers on the surface. When the pattern is squeezed, you can squeeze it, press it down a little, and then lift the decorating nozzle, so that the pattern will look better.
27.
You can also take a jujube and squeeze the flower directly on the surface. Use whatever materials you have at home for the primer in the middle.
28.
Take off the refrigerated buttercream florets and place them on the surface of the plants to decorate. The lovely succulent cupcakes are complete.
29.
If you don't eat it right away in summer, try to keep it in the refrigerator, otherwise the cream will melt easily, which will affect the quality and pattern.
30.
There are more succulent flower types waiting for you to discover.
Tips:
1. My piping nails are made with push-pull handles on the bottom, and a calcium tablet bottle cap is placed on it. 2. Try to choose a better quality one-time piping bag, otherwise it will be easy to crack. 3. As long as you study carefully, you can make many kinds of flower mouths. I know some methods, if you need it, you can trust me privately. 4. If there is separation of oil and water during the production of the cream, use a whisk for a few more times to restore its smooth appearance.
