Heavy oil cupcake recipe:

Butter 80g

Powdered sugar 70g

Salt 1g

Egg 1

Low gluten flour 80g

Fruit jam 40g

Light cream 120g

Fine sugar 12g

Chocolate beans moderate

How to make heavy cream cupcakes ?

Soften the butter at room temperature, add the powdered sugar and salt, stir until smooth

Beat the eggs ~ add them to the butter in three batches, mixing well with each addition

Sift in the low-gluten flour, mix well, squeeze in the fruit jam and mix well

Preheat the oven at 185 degrees Celsius, bake for 15-20 minutes, remove from the oven and allow to cool

Preheat the light cream with the granulated sugar in the ratio of 10:1, beat until the mixture is smooth. Mix 10:1 ratio of light cream and granulated sugar, beat until very stiff, put it into a piping bag, squeeze the pattern on the cooled cake, and decorate it with chocolate beans.

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