Chocolate Cupcakes
| Eggs 4 | Low gluten flour 85 grams |
| Corn oil 40g | Milk 40g |
| Cocoa powder 10 grams | Fine sugar 80g |
| Lemon juice A little | Cream 200ml |
| Decorating sugar Appropriate amount |
Step 1
Mix egg white andSeparate egg yolks.
Step 2
Add fine sugar to the egg yolks and beat with an electric mixer at low speed until the sugar melts.
Step 3
Add milk and salad oil in three batches and stir evenly.
Step 4
Sift in cocoa powder and flour.
Step 5
Use a rubber knife to gently stir to combine.
Step 6
Preheat the oven to 180 degrees for 10 minutes. Beat the egg whites.
Step 7
Add 1/3 of the egg whites into the batter, and use a rubber spatula to gently stir the egg whites and batter evenly (flip from the bottom up, do not stir in circles to prevent the egg whites from defoaming).
Step 8
Continue to add 1/3 of the egg whites into the batter and mix evenly.
Step 9
Add the remaining 1/3 of the egg whites into the batter and mix evenly.
Step 10
Pour the batter into the paper cup mold, then put it in the oven and bake at 180 degrees for 25 minutes.
Step 11
Whip the light cream, caster sugar, and cocoa powder until it is ready for decoration.
Step 12
Put the cream into a piping bag, use a star-shaped piping tip to pipe the cream onto the cupcakes, and sprinkle with a little decorative sugar. Chocolate Cupcake Cooking Tips
