Sugar-free mini date cupcakes

Preparing ingredients

Low gluten flour 40g

Dates 50g

Milk 50g (can be replaced with water or formula)

Corn oil 15g

Eggs 2 pcs

Detailed Steps

①Prepare the above ingredients. corn oil into 20g of milk, stir to emulsify, standby

② dates into 30g of milk, stirring fine (if you mind the skin of the dates can be boiled dates and then peeled)

3 broken dates into the emulsified corn oil, sifted into the low-gluten flour

4 finally into the two yolks, stirring well (if it is more dry you can then add a little more moderate

⑤Drop lemon juice into the egg whites and whip until the whisk has a small curved hook

⑥One-third of the meringue into the date paste, tossed evenly, then pour back into the meringue bowl, tossed again

⑦This time you can start to preheat the oven, preheating at 130 degrees for 10 minutes, put the mold into a paper cup, squeeze the cake batter, and gently shake a few times

7This time you can begin to preheat the oven, preheat at 130 degrees for 10 minutes, put the cake batter, and shake the cake batter, and shake it lightly.

⑧Put into the oven, 130 degrees 30 minutes after covering the tinfoil to 140 degrees for 10 minutes