Cupcake recipe and how to put it

This cupcake has been tried many times, and both the guests and friends around me are full of praise after eating it. You can make it with confidence. La. Bringing such a beautiful cake with you on a trip will make you feel great!

This recipe can make 16 cupcakes

Preparation materials: 5 large eggs, 40g corn oil, 40g milk, 40g fine sugar, 75g low-gluten flour.

1. Separate the egg whites and egg yolks, stir milk + corn oil to emulsify, sift in low-gluten flour and stir evenly, then add egg yolks in a straight line and stir until smooth.

2. Add a few drops of lemon juice to the egg whites and add fine sugar in three batches and beat until there are small sharp hooks when you lift the egg beater.

3. Scoop one-third of the egg whites and egg yolk paste and mix evenly, then mix with the remaining egg whites evenly, put it into a piping bag, squeeze it into the mold to about 70% full, and gently shake out the air bubbles.

4. Bake in the preheated oven at 120 degrees for 45 minutes, then turn to 150 degrees and bake for 10 minutes for coloring.

5. Beat butter and granulated sugar in a ratio of 101 with ice water until textured. Put it into a piping bag and squeeze out flower shapes. Decorate with fruits and biscuits and you're done.

Tips

For eggs, choose large eggs with more than 55 grams, otherwise the egg yolk paste will be a bit thick, or you can reduce the flour by about 5 grams.