Ingredients: 70g of low-gluten flour, 50g of sugar, 2 eggs, 0.5 spoon of 65438+ butter (olive oil), 2.5 spoons of milk, and appropriate amount of coconut milk.

Steps:

1, beat the whole egg at low speed, and add sugar at one time to send it quickly;

2. The delivered egg liquid is white and swollen with clear texture. Lifting the eggbeater has sharp corners, which can clearly draw 8 characters and will not disappear for a long time;

3. Scrape the milk and butter with a scraper (olive oil is also acceptable, butter should be melted in advance, and you can add a few drops of vanilla extract if you don't like the fishy smell of eggs) and stir well quickly;

4. Sieve in the flour and continue to stir quickly to avoid excessive defoaming. Uniformly mixing;

5, pour into the paper cup, 8 minutes full, sprinkle some coconut;

6, small paper cups can be cooked for 5, 180 degrees 15 minutes, and the surface is golden (you can insert a toothpick to check whether it is cooked); Medium paper cups need to increase baking time;

7. Baked cupcakes are shown in the picture.