Whole Egg Sponge Cupcakes

Name: Whole Egg Sponge Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 60g Sugar; 65g Low powder; 10g milk; 20g Corn oil; 50g chocolate; Some Sugar beads

by Pomegranate tree 2008

4.7 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

2

The whole egg sponge cupcakes are small and delicious, and they can be shaped differently, such as adding cream on top and putting a fruit. Today I shaped the chocolate, put it on top, and sprinkled with sugar beads, it’s not bad. . "

Ingredients

Whole Egg Sponge Cupcakes

1. Beat the eggs with sugar,

2. Beat until it turns white, the egg paste dripping from the beater head can appear patterns, and it is not easy to disappear.

3. Sift in low-gluten flour, stir evenly,

4. Add the milk to the corn oil and mix well, slowly pour it into the batter, mix well,

5. Pour into a paper mold,

6. Preheat the oven, fire up and down, middle level, 180 degrees, about 30 minutes,

7. The chocolate is melted in water, kneaded into a certain shape, decorated on the cake, and sprinkled with sugar beads.

Tips:
The oven temperature and time should be adjusted according to the actual situation of your own oven.
You need to pay attention to the temperature when the chocolate melts through water. If the temperature is too high, oil and water will separate.
Sprinkle the sugar beads before the chocolate is completely cold, otherwise it won't stick.