Bake at 150 degrees for 20-30 minutes.

Preheat the oven to 150 degrees in advance and bake at 200 degrees for 30 minutes. Preheat in advance to ensure that the cupcakes are heated evenly and that the outside will not be burnt but the inside will not be cooked. Place the cupcakes in the oven and bake over high and low heat. If the oven is small, you can reduce the baking time as appropriate. On the contrary, if the upper and lower space of the oven is relatively large, the baking time can be appropriately increased.

Cream must be kept refrigerated, and the texture of the cream just taken out of the refrigerator is very hard and the temperature is too low. Not only is it difficult to mix well with other ingredients, but also because the temperature is too low, it is more difficult for oil and water to be compatible, so The cream must be brought to a suitable state before you can start making it.

Different methods are suitable for different states of cream. The basic mixing method is suitable for liquid cream, so it needs to be heated over water first.