I prefer small cupcakes to whole cream cakes. Even if I eat them myself after making them, I can share them with my friends, and they are more convenient to carry.

This sponge cupcake is very suitable for decorating. It can bear the weight without being too solid. It tastes very good. It is one of my favorites.

Simply garnish with cream and blueberries, it's instantly beautiful.

Ingredients: 2 eggs, 60 grams of fine sugar, 75 grams of low-gluten flour, 23 grams of butter, 38 grams of milk. Method: 1. Put the butter and milk into a small bowl and cover with water to melt.

(You can also heat it in the microwave) 2. Beat the egg whites until they become thick and white, add 1/3 of the sugar, and continue to beat at high speed.

Add the remaining sugar in two portions and beat until dry peaks form.

(Lift the egg beater to a small pointed angle) Then add one egg yolk one at a time and mix evenly.

3. Sift in flour.

4. Stir until there is no dry powder left.

5. Add the butter and milk mixture and mix until the batter is shiny.

6. Scoop the batter into the mold until it is eighty-nine percent full. Don’t force it and don’t waste it. I used two paper cups for the excess batter.

7. Place in the preheated oven at 165 degrees for 25 minutes.

Take it out immediately after baking and let cool.

Finally, pour the whipped cream and blueberry jam into the cup.

Whip at low speed, put it into a piping bag, cut a small opening and pipe it on the cooled cake, then decorate with a few blueberries.

Yiye Gourmet, a senior public nutritionist, shares everything related to eating, let us live a simple life together and cook happily!

You are also welcome to follow, forward, comment and criticize.