[tomato Recipe] Citrus Rose Cupcakes-faint Orange Fragrance and Fresh Taste
1.
Cut fresh oranges in half, squeeze out the orange juice, and set aside the orange zest.
2.
Put the eggs in the egg beater and add powdered sugar.
3.
Use an electric whisk to beat the whole eggs continuously.
4.
Pour the squeezed orange juice into the beaten eggs and continue to beat them evenly.
5.
Orange zest, cut off the white part, then chopped
6.
Add it to the egg mixture, beat it evenly with an electric whisk, continue to sift the low-gluten flour and baking powder into the batter, and mix well with a spatula.
7.
Add salad oil at the end
8.
Stir until it is lifted and there are lines
9.
Stir until it is lifted and there are lines
10.
Put it in a preheated 175 degree oven and bake for about 25 minutes until the surface is golden brown.
11.
Make butter cream. Cream cheese with powdered sugar and beat until smooth
12.
Heat the whipped cream to 45 degrees, add the white chocolate, melt, and stir evenly
13.
Add the softened butter to the cheese and beat until fluffy
14.
Pour the melted chocolate cream into the butter cheese, stir evenly, and stir into the cream frosting
15.
Let the baked cake cool, put the cream frosting into a piping bag with a cookie mouth, squeeze flowers on the cake, and sprinkle with orange zest.