Creating your cupcakes is not only quick and easy but also a delightful process once you grasp the technique.
Cupcakes offer various advantages—they are easily portable, feature delicate and fluffy homemade cakes, boast health benefits, and are perfect for sharing with those around you.
Loved by both adults and children, this cupcake recipe is not to be missed. Gathering the ingredients is the first step. You'll need 4 eggs, 45 grams of milk, 65 grams of low-gluten flour, 30 grams of salad oil, 65 grams of sugar, a few drops of lemon juice, and vanilla extract.
1. Commence by separating the egg yolks from egg whites.
2. Add 15 grams of granulated sugar to the egg yolks, ensuring a thorough mix until the granulated sugar dissolves completely.
3. Incorporate the salad oil into the egg yolks, continuing to whisk until the oil is fully absorbed.
4. Add the milk, continuously mixing to achieve a consistent texture.
5. A few drops of vanilla extract come next—mix well.
6. Sift the low-gluten flour in two batches, ensuring a thorough mix after each addition. Repeat the sifting process for the second time, eliminating any lingering flour particles.
7. Set aside the whisked egg yolk batter and move on to the meringue.
8. Whip the egg whites until they form stiff peaks—resembling dry foam. To stabilize the meringue, add a few drops of lemon juice.
9. Gradually add granulated sugar in stages while continuing to whip at a low speed.
10. Once the meringue forms distinct lines on the surface, it's time to stop whipping.
11. Combine 1/3 of the meringue with the egg yolk mixture, folding until roughly homogeneous. Pour this mixture into the remaining meringue, continuing to mix thoroughly.
12. Carefully transfer the resulting batter into the prepared baking dish. If you have a piping bag, using it can make the process even more straightforward.
13. Before baking, remove any air bubbles on the surface using a toothpick and give the dish a couple of gentle shakes.
14. For baking, preheat the oven to 315 degrees and bake for 20 minutes. Adjust the time (plus or minus 5 minutes) based on your oven's behavior and your desired color for the cupcakes.
15. Once baked, allow the cupcakes to cool. The result should be a perfectly molded and uncollapsed batch of cupcakes.
16. Squeeze a dollop of buttercream, add fruits and mint leaves, and finally, dust a bit of powdered sugar on top to complete the decorative process.
As the aroma of freshly baked cupcakes wafts through your kitchen, you'll notice the fine and elastic texture inside each cupcake.
Congratulations, you've successfully created a batch of homemade cupcakes—ready to be relished and shared!
