Share 4 ways to make cupcakes, each has its own characteristics, feel free to make it according to your preference

Cupcakes, as the name suggests, are cakes in paper cups. Some people think that cupcakes are Chiffon cake, in fact, it is not the case. Chiffon cake can be cupcake, but not all cupcakes are chiffon cake. Cupcakes can be chiffon cake, sponge cake, cotton cake, muffin cake, etc. Today, Thailand Mother Sheep will share with you 4 ways to make cupcakes. Each one has its own characteristics, and you can choose and make them according to your own preferences.

---Cream Chiffon Cake---

The required ingredients are 2 eggs, 40g of cake flour, 30g of white sugar, 25g of milk, 20g of vegetable oil, and a few drops of lemon juice.

1. Separate the egg whites and egg yolks. The container holding the egg whites must be oil-free and water-free, and egg yolks cannot be mixed with them.

2. Add 10g white sugar and milk to the egg yolks, stir evenly with a manual egg beater, add vegetable oil and stir until completely emulsified.

3. Sift in the low flour, stir evenly with a manual egg beater using a zigzag technique, and set aside.

4. Add a few drops of lemon juice to the egg whites, add the remaining sugar in three batches, and use an electric egg beater to beat the egg whites to a hard state, that is, lift the egg beater until the egg whites form small upright corners. . The time for adding white sugar three times is when the egg white becomes fish-eye bubble state, dense bubble state and wet texture state.

5. Add one-third of the egg whites into the batter, stir evenly, then pour back the remaining egg whites, and continue to stir evenly.

6. Put the cake batter into a piping bag, squeeze it into a paper cup, and squeeze it until it is seventy or eighty percent full.

7. Shake the paper cup a few times to knock out the big bubbles inside.

8. Put it in the preheated oven, bake at 150 degrees for 30 minutes, then turn it up and down. Bake at 160 degrees for 10 minutes. The time and temperature are for reference only, please adjust according to the temperament of your own oven.

8. After baking, shake the paper cup a few times to knock out the heat inside. After cooling, you can squeeze the cream and sprinkle some decorative sugar.

---Lemon Cupcake---

Ingredients required: 3 eggs, 40g white sugar, 60g flour, 30g vegetable oil, 35g milk, and 10g lemon juice.

1. Separate the egg whites and egg yolks. The container holding the egg whites must be oil-free and water-free.

2. Add milk, lemon juice and 10g white sugar to the egg yolk, and stir evenly with a manual egg beater.

3. Add vegetable oil and stir until completely emulsified. Finally, sift in flour and stir evenly using a zigzag technique.

4. Add the remaining sugar to the egg whites, add a few drops of lemon juice, and use an electric egg beater to beat the egg whites to a stiff state.

5. Take a small portion of the egg white and put it into the previously prepared batter, stir evenly using the stirring technique, then pour it back into the remaining egg white and stir evenly using the same technique.

6. Put the prepared cake batter into a piping bag and squeeze it into a paper cup.

7. Place in the preheated oven and bake at 180 degrees for 25 minutes. The time and temperature are for reference only. You can adjust them according to the temperament of your own oven.

---Sponge Cupcakes---

The required ingredients are 2 eggs, 60g flour, 20g butter, 20g milk, and 60g sugar.

1. Soften the butter into a liquid state over water. After cooling, pour the milk in and stir evenly.

2. Put the eggs and sugar in a whisk, then put the whisk in warm water and use an electric whisk to beat the eggs until the eight characters drawn with egg paste do not disappear.

3. Sift the flour into the egg batter and mix evenly using the stirring technique. Then add the butter and milk mixture and mix evenly using the same technique.

4. Pour the prepared cake batter into the paper cup and shake the grill a few times to pop out the big bubbles in the cake batter.

5. Place in the preheated oven and bake at 170 degrees for 30 minutes. The time and temperature are for reference only. You can adjust them according to the temperament of your own oven.

---Chocolate Cupcakes---

Ingredients required: 2 eggs, 20g all-purpose flour, 10g corn starch, 10g cocoa powder, 38g white sugar, 20g corn oil, 28g of water, a few drops of lemon juice, appropriate amount of chocolate.

1. Separate the egg white and egg yolk. Be careful when separating. Egg yolk cannot be mixed with the egg white, and the container holding the egg white must be oil-free and water-free.

2. Put corn oil and cocoa powder together and stir evenly.

3. Add 8g of white sugar and water to the egg yolks, and mix evenly with a manual egg beater.

4. Pour in the cocoa liquid and stir evenly.

5. Sift in the medium flour and cornstarch, mix evenly with a manual egg beater using a zigzag technique, and set aside.

6. Add a few drops of lemon juice to the egg whites, use an electric egg beater to beat the egg whites until they are in a fish-eye foam state, add 10g of white sugar, when the egg whites are in a thick foam state, add 10g of white sugar, and beat until soft. When lines appear, add 10g more sugar. Beat the egg whites until they reach a stiff state, that is, lift the egg beater and the egg whites form small upright corners.

7. Put one-third of the egg whites into the batter, mix evenly using the stirring technique, then pour it back into the remaining egg whites, and mix evenly using the same technique.

8. Put a spoonful of cake batter in the paper cup, then put chocolate, and then add an appropriate amount of cake batter. Shake the paper cup a few times to pop out any big air bubbles inside.

9. Place in the preheated oven and bake at 150 degrees for 30 minutes. The time and temperature are for reference only. You can adjust them according to the temperament of your own oven.

These 4 kinds of cupcakes have different flavors. My family often makes them, and both children and adults love them.

Except for the sponge cake, the other three types of cupcakes are made from chiffon cakes. Because different ingredients are added, the taste becomes different. See if you like it. If you like it, make it for your family. Bar!