Cupcakes, the other two are drinks

The first thing you need is a whisk, put the eggs and sugar and cake oil in the whisk,

While whisking, first use slow speed to whisk the eggs and sugar smooth, about 2-3 minutes after switching to fast whisking, whisking, you'll see the eggs and cake oil begin to foam, the egg in the container begins to expand,

The first thing you need is a whisk, then you can use the whisk to whisk the eggs and sugar. When you use your finger to pick up the egg bubbles have plasticity when it is almost good (plasticity is to pick on the finger does not fall on the surface of the smooth, into a pointed shape).

This time there is no need to beat, in turn, add the flour and water with a hand whisk slowly (do not stir too vigorously oh). Finally, add the salad oil and stir well (it must be stirred well or the oil will sink to the bottom of the baking dish when baking).

Pour into paper cups and smooth out. Temperature is: upper fire 180 lower fire 180 (if you want the color deep can be adjusted upward fire)

Identification of maturity: baking 8-10 minutes to take out to see, with the palm of your hand gently press the surface of the cake if there is a "squeak, squeak" sound on it, or with a toothpick pricked down with a toothpick to feel the toothpick is dry or moist, dry on the good.

Materials low-flour? (96g)salad oil (60ml)orange water (40ml)baking powder? (5g)Cornstarch (8g)Eggs (5) Sugar (in egg yolk batter) (20g)Sugar (in egg white) (70g)Light animal cream (200g)

Steps

Preparing the ingredients. Put salad oil, orange water and sugar in one piece.

Stir them until the sugar melts.

Whisk together the low-flour, baking powder, and cornstarch and sift them into the orange water.

Mix well and add the egg yolks in small portions.

Put the batter aside.

Put a few drops of white vinegar in the egg whites.

Whisk until fish-eye shape and add sugar in three batches. Add sugar in three additions and beat until neutral peaks form. Fold the egg white foam into the egg yolk mixture and mix well.

Fill paper cups 8 minutes full. Place in the oven at 160 degrees for 30 - 35 minutes. Remove from the oven and let cool

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Place the light cream in a piping bag and beat until the lines appear. Squeeze the cake

1. Beat the butter with sugar and fluffy, add the beaten eggs in small batches

2. Soak the coffee powder with a little boiling water, add the coconut milk and mix well, let it cool and then mix well with the egg mixture

3. Sift the low-flour baking powder and add it to 2, toss until there is no dry powder

4. Fill the paper cups with 8 minutes full and bake it in the preheated 180 degrees Celsius oven, top layer, for 18 minutes. Bake in preheated oven at 180 degrees Celsius for 18-20 minutes

5. Steam the purple potatoes, press them into puree, add the coconut milk in small portions, not too much, so that it becomes soft and easy to squeeze, and then put them into a laminating bag, and then squeeze the pattern on the baked cake.