Bottom of cake (about 13- 14 cupcakes):

Low-gluten flour100g

Egg white110g (about 4 medium-sized eggs)

60 grams of yolk (about 4 medium-sized eggs)

60g of fine sugar (added to egg white)

25g of fine sugar (added to egg yolk)

65 grams of milk

Vegetable oil 50 grams

Baking powder 1 teaspoon (5ml)

Decoration (see below for the model of flower nozzle):

Cream (blue windmill) 200g.

20 grams of fine sugar

Proper amount of decorations

Appropriate amount of edible pigment (Americolor)

How to make cupcakes (cupcakes) with whipped cream?

First, separate the yolk from the egg whites. The bowl of protein needs to be oil-free and water-free. Mix the egg yolk with fine sugar and beat it with an egg beater until the volume expands, the state is thick and the color becomes light.

Add corn oil (or other tasteless vegetable oil) in three times. Every time you add it, beat it with an egg beater until it is evenly mixed, and then add it again. Add the milk and gently stir well.

Mix low-gluten flour and baking powder and sieve into egg yolk. Stir well with a rubber spatula to form egg yolk batter. Set aside the mixed egg yolk batter for later use.

After washing and drying the eggbeater, start to beat the egg whites. Add 1/3 fine sugar when the egg white is sent to the fish eye bubble state. Continue to beat, and add the remaining sugar twice.

Send the egg whites to a dry foaming state (after lifting the eggbeater, the egg whites are pulled out of the upright sharp corners).

Fill 1/3 protein into the egg yolk bowl. Stir evenly (from the bottom up, don't stir in circles).

Pour the batter into the remaining egg whites. Stir well again to make Qifeng cake batter.

Pour the batter into a paper cup, about 8 minutes full. Place in that middle layer of preheat oven 180℃, and baking for 20-25 minutes.

The cake is baked and then baked. The top may be slightly higher than the mold or slightly cracked, which is not a problem. Usually, Qifeng cake will be somewhat retracted. If the cake body is still higher than the cup after being completely cooled, it can be cut off with a knife to facilitate decoration.

Immediately put the baked cake upside down on the baking net until it is completely cooled.

When the bottom of the cake is cool, you can send the whipped cream. Pour 200 grams of thin cream into the bowl, add 20 grams of sugar, and beat with electric egg beater at a medium speed until obvious lines appear and will not flow back and forth, and the cream in the bowl will not flow out when it is reversed.

Affectionate series: put a proper amount of whipped cream into a bowl, add red food pigment and stir well. Put Wilton 1M mounting nozzle and cream into the mounting bag and squeeze it on the bottom of the cake. Or directly spread the cream on the cake with a spatula. Finally, decorate with sugar.

Chocolate series: put a proper amount of whipped cream into a bowl, then put Wilton 1M mounting nozzle and cream into a mounting bag and squeeze it on the bottom of the cake. Or directly spread the cream on the cake with a spatula. Finally, decorate with strawberries, chocolate powder or squeeze out chocolate sauce lines.

Honey series: put a proper amount of whipped cream into a bowl, then put Wilton 1M mounting nozzle and cream into a mounting bag and squeeze it on the bottom of the cake. Or directly spread the cream on the cake with a spatula. Finally, m&; M beans, strawberries or heart-shaped cards can be decorated.