How To Make A Perfect Cupcake

Cupcakes are always been known as the little cute in the cake world. In European countries, cupcakes are often used as afternoon tea snacks. When you meet with friends, if you haven't decided what to bring, a box of cute cupcake is a good idea.

Material:
Cake bottom (amount of about 13-14 cup cakes): 100g low-gluten flour, 110g egg white, 60g egg yolk, 60g granulated sugar, 65g milk, 50g vegetable oil, 5ml baking powder.
Cake Decoration: 200g fresh cream, 20g fine sugar, appropriate amount of decorations, appropriate amount of food coloring.

Procedure:
First of all, separate the yolk of the egg from the protein. It should be noted that the bowl used to hold the protein needs no oil or water. Mix the egg yolk and sugar with an egg beater to volume expansion, thick state, lighter color, add corn oil (or other odorless vegetable oil) three times, and mix it with an egg beater after each addition, add milk and stir gently. Mix low gluten flour and baking powder and sieve into egg yolk, and mix well with a squeegee and become an egg yolk batter, then place the yolk batter that has been well-kneaded and stand still.
After washing and drying the egg beater, you can begin to start whipping the egg whites. Whisk the protein to a certain state, add 1/3 of fine sugar, continue whipping, and add the remaining sugar in two portions. Whisk the egg whites into a dry, blistering state (when the egg beater is lifted, the protein pulls out an upright, pointed Angle). Hold 1/3 protein in egg yolk bowl, mix evenly (turn it from bottom to top, do not stir in circles). Mix the batter into the rest of the protein and turn it over again to make the cake batter. Pour the batter into the paper cup, about 8 minutes full.In the middle, good fire up and down 180 ℃ oven bake 20-25 minutes.
Take out the baked cake, and the top of the cake may be slightly above the mold or slightly cracked, which is not a problem. Usually the cake will be somewhat retracted. If the cake body is still higher than the cup after it is completely cooled, it can be cut by the knife to facilitate decoration. The baked cake is immediately inverted on the grill until it is completely cooled.
When the bottom of the cake is cool，pour 200g of cream into the pot, add 20g of sugar, and whip with an electric egg beater, hitting a noticeable texture and not flowing back and forth, and the undercut cream will not flow out.

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