Wild Fruit Smoothie Cupcakes

Wild Fruit Smoothie Cupcakes

1. Separate the eggs, put a pot for each egg white and yolk

2. Add 3 grams of cream of tartar to the egg whites. If not, you can add 5 drops of vinegar instead

3. Whisk the egg whites in the fast gear, and the cotton white sugar is added to the egg whites three times to continue to beat

4. Hook, you can put it in the refrigerator to prevent it from being too hot to defoam

5. Add a can of pure milk to the yolk

6. Low-grade beaten egg yolks

7. Pour in 300 grams of low-gluten flour and mix well

8. Stir the batter for another half a minute at the low level, so that the laziness is successful, and the flour does not need to be sieved

9. Look, the batter is very delicate, right

10. Add the egg whites to the egg yolk paste three times, and mix up and down evenly. Don’t stir in circular motions, it will defoam.

11. Stir the batter

12. Lay out the paper cups, pour 7 minutes full of egg batter in each paper cup, and bake them directly in the oven at 200 degrees for 20 minutes. When the batter bulges up, cover the surface with a piece of tin foil to prevent it from being burnt. You can take out all the cupcakes when the time is up Let cool

13. When baking the cake, we take out the frozen wild fruits to thaw for two minutes

14. When the cake is baked, use a juicer to beat the wild fruits into smoothies

15. Just pour the icing on the surface of the cake and decorate it, the finished picture