cupcakes Eggs 3
Corn oil 40g Milk (cold water) 35 grams
Low gluten flour 50 grams White sugar 35 grams
Cream Nestle Light Cream About 200 grams
White sugar 16 grams
Baking Aesthetics Award Cream Cupcakes Recipe Cream Cupcake~Recipe Illustration 1

Step 1

nowMake the egg yolk paste: Weigh the corn oil and milk (I used cold water), stir until combined, sift in the low-gluten flour, stir evenly in a zigzag shape, then pour in the egg yolk, stir again in a zigzag shape, and set aside. The paste is a bit as smooth as satin Cream Cupcake~Recipe Illustration 2

Step 2

Preheat the oven to 125 degrees for 10 minutes in advance. Egg white part: The egg white can be separated from the egg yolk first and frozen in the refrigerator for 20 minutes. This will make it more stable when beaten. Today I beat it directly. First, beat the eggs at high speed until large fish eye bubbles are added. Add the first white sugar, then beat at medium speed until fine and small bubbles are added. Add the second white sugar, and finally beat at medium speed until the texture is obvious. Add the third white sugar, and beat until small. Just hook it up! Pour one-third of the egg whites into the egg yolk paste, cut and mix evenly, then pour the mixed paste into the remaining egg whites, cut and mix again, then put it into a piping bag and squeeze it into a paper cup. The size of the paper cup I used is smaller. I squeezed it into 80% full and filled 9 cups. If you want it to be baked well and flush with the cup rim, you can squeeze into 70% full. Cream Cupcake~Recipe Illustration 3

Step 3

Put the packed cupcakes into the preheated oven at 125 degrees for 25 minutes, then turn to 135 degrees for 15 minutes, and finally 150 degrees for 10 minutes Cream Cupcake~Recipe Illustration 4

Step 4

The baked cupcakes are very beautiful and have no cracks. They have mushroom tops and so on. Cream Cupcake~Recipe Illustration 5

Step 5

Let the baked cupcakes cool on their sides Cream Cupcake~Recipe Illustration 6

Step 6

After the cupcakes have cooled down, you can beat the whipping cream. I put the whipping cream basin and mixing head in the refrigerator for about 2 hours in advance. Weighed the whipping cream and sugar. Beat at high speed for two minutes and then at medium speed. When it is ready for decorating (about 9-10 minutes), put it into a decorating bag with the decorating nozzle installed. Cream Cupcake~Recipe Illustration 7

Step 7

I used a large piping tip to pipe the whipped cream in circles on the cupcakes, just pipe them in order. Cream Cupcake~Recipe Illustration 8

Step 8

The cream is not squeezed very well. Decorate it a little and the atmosphere will be full. ChildrenFriends like it very much. Good friends happen to play together on weekends and share the happiness together! Nestlé whipping cream has strong stability, is easy to whip, and has a rich milky flavor. The small package is more suitable for daily baking at home! Baking Aesthetics Awards Cream Cupcake Cooking Techniques