Watermelon Cupcakes

Watermelon Cupcakes

1. Prepare ingredients: 40 grams of low-gluten flour, 30 grams of corn oil, 40 grams of caster sugar, 30 grams of water, 2 eggs, 3 grams of cranberry powder, and 2 grams of Qinglan matcha powder.

2. Put two egg yolks, corn oil, and clean water into an egg-beating bowl and mix well.

3. Sift in low-gluten flour and mix until smooth and dry powder-free state.

4. Divide the egg yolk paste into 2 portions, add 2 grams of Qinglan Matcha powder to one portion, and 3 grams of cranberry powder to one portion, and mix them evenly.

5. Add a few drops of lemon juice to the egg whites, and add the sugar in 3 times, and beat until hard and foamy.

6. Divide the egg white paste evenly into the two egg yolk pastes and mix evenly.

7. Brush the 6-inch round rainbow cake mold with oil, pour the cake batter, shake out large bubbles, put it in the middle of the preheated oven, bake at 180 degrees for 13-15 minutes, the aroma will overflow and it will be out of the oven.

8. Turn the baked cake slices upside down, cool, and demould.

9. A ring-shaped matcha cake is printed on the cake slice with the help of a mold.

10. Then use the same mold to print equal-sized circles on the cranberry cake slice.

11. Inlay the cranberry cake slices into the matcha cake ring, and put black sesame seeds on it, and the watermelon small cake is finished.

Tips:

1. Cranberry fruit powder can be replaced with red yeast rice powder, the red is more obvious, but the red yeast rice powder has no fruity aroma, and the taste is not as good as the cake made of cranberry fruit powder.
2. Choose sharp molds for printing circles and rings, so that the cuts are neat and beautiful and the finished product is more beautiful.