Cocoa Cupcakes
Corn oil 50 grams | Cocoa powder 13 grams |
Cake mix 65 grams | Milk 72 grams |
Eggs 5 | sugar 60 grams |
Lemon juice or white vinegar 5 drops |
Step 1
Add 13 grams of cocoa powder to 50 grams of corn oil, mix evenly, and heat to 75 to 80 degrees.Step 2
Pour in 65 grams of flour and mix evenly.Step 3
Add 72 grams of milk and mix well.Step 4
Separate the egg whites and yolks, and put the egg whites into a basin that is oil-free and water-free.Step 5
powder bowlAdd 5 egg yolks and mix well.Step 6
Add 3 grams of tartar powder, lemon juice or white vinegar to the egg white basin.Step 7
Add 60 grams of sugar in three batches and beat with an electric egg beater until there are small peaks.Step 8
First put 1/3 of the egg white batter into the cocoa batter, stir and mix evenly.Step 9
Then pour the cocoa paste into the protein paste, and stir evenly.Step 10
This state is fine.Step 11
Put the cake batter into a piping bag and pipe it into a paper cup until it is about 70-80% full.Step 12
Place in a preheated oven at 110 degrees for 15 minutes → 130 degrees for 30 minutes → 150 degrees for 10 minutes. The time and temperature are for reference only.Step 13
I baked 21 cupcakes of different colors and they didn’t crack or collapse, and they tasted really good. Cocoa Cupcake Cooking Tips