How to make cupcakes is the easiest.

Share 4 kinds of cupcakes, each with its own characteristics, as you like.

Cupcakes, as the name implies, are cupcakes. Some people think that cupcakes are Qifeng cakes, but in fact Qifeng cakes can be cupcakes, but not all cupcakes are Qifeng cakes. Cupcakes can be Qifeng cake, sponge cake, cotton cake, muffin cake and so on. Today, Mother Sun will share four kinds of cupcakes with you. Each kind of cupcakes has its own characteristics. You can choose and make them according to your own preferences.

-Cream Qifeng Cake-

Ingredients: 2 eggs, 40g low flour, 30g sugar, 25g milk, 20g vegetable oil and a few drops of lemon juice.

1. Separate the egg white from the yolk. Containers containing egg whites must be oil-free and water-free, and cannot be mixed with egg yolks.

2. Add 10g white sugar and milk to the egg yolk, stir evenly with a manual eggbeater, add vegetable oil and stir until it is completely emulsified.

3. Sieve in the low flour and mix it evenly with the zigzag method adopted by the manual eggbeater for later use.

4. Drop a few drops of lemon juice into the egg white, add the remaining white sugar in three times, and send the egg white to a hard state with electric egg beater, that is, lift the eggbeater, and the egg white is upright and small. The time of adding white sugar for three times is that the protein is in fish eye bubble state, dense bubble state and wet state respectively.

5. Put one third of the protein into the batter, stir and mix evenly, then pour it back into the rest of the protein, and continue to stir and mix evenly.

6. Put the cake paste into the piping bag and squeeze it into the paper cup until it is seven or eight minutes full.

7. Shake the paper cup a few times to shake out the big bubbles inside.

8. Put it in a preheated oven, bake at 150 degrees for 30 minutes, and then bake at 160 degrees 10 minutes. Time and temperature are for reference only, and you can adjust them according to your oven temper.

8. Shake the paper cup a few times after baking to shake out the hot air inside. After cooling, you can squeeze the cream and sprinkle some decorative sugar.

Lemon cupcakes

Ingredients: 3 eggs, 40g sugar, 60g flour, 30g vegetable oil, 35g milk, lemon juice 10g.

1, separate the protein from the yolk, and the container containing the protein must be oil-free and water-free.

2. Add milk, lemon juice and 10g sugar to the egg yolk, and stir evenly with a manual eggbeater.

3. Add vegetable oil and stir until it is completely emulsified. Finally, sift in the flour and mix it evenly by zigzag method.

4. Add the remaining sugar to the egg white, drop a few drops of lemon juice, and beat the egg white to a hard state with electric egg beater.

5. Take a small part of the protein and put it into the batter made before, stir it evenly by stirring, then pour it back into the rest of the protein and stir it evenly by the same method.

6. Put the prepared cake paste into a paper bag and squeeze it into a paper cup.

7. Bake in a preheated oven at 180℃ for 25 minutes. Time and temperature are for reference only. You can adjust them according to your oven temper.

Sponge Cake

The required ingredients are 2 eggs, 60g flour, 20g butter, 20g milk and 60g sugar.

1. Soften butter to a liquid state. After cooling, pour in milk and stir well.

2. Put the eggs and sugar into the egg beater, then put the egg beater into warm water and beat the eggs with electric egg beater until the number 8 coated with egg paste does not disappear.

3. Sieve the flour into the egg paste, stir and mix well, then add the mixture of butter and milk and mix well in the same way.

4. Pour the cake paste into a paper cup and shake the grill several times to shake out the big bubbles in the cake paste.

5. Bake in a preheated oven at 170℃ for 30 minutes. Time and temperature are for reference only. You can adjust them according to your oven temper.

Chocolate cake

The required ingredients are 2 eggs, 20g medium gluten flour, corn starch 10g, cocoa powder 10g, 38g sugar, 20g corn oil, 28g water, a few drops of lemon juice and a proper amount of chocolate.

1, separate the egg white from the egg yolk, and be careful when separating them. The egg yolk cannot be mixed in the egg white, and the container containing the egg white must be oil-free and water-free.

2. Put the corn oil and cocoa powder together and stir well.

3. Add 8g sugar and water to the egg yolk, and mix well with a manual eggbeater.

4. Pour in cocoa liquid and stir well.

5. Sieve in the medium flour and corn starch, and mix evenly with the zigzag method adopted by the manual eggbeater for later use.

6. Drop a few drops of lemon juice into the egg white, add 10g white sugar when the egg white is beaten into a fish eye bubble shape with electric egg beater, add 10g white sugar when the egg white is beaten into a thick foam shape, and add 10g white sugar when granulating. Until the egg white is beaten to a hard state, that is, when the eggbeater is lifted, the egg white is in an upright small sharp corner.

7. Take one third of the protein and put it into the batter, mix it evenly by stirring, then pour it back into the rest of the protein and mix it evenly in the same way.

8. Put a spoonful of cake paste in a paper cup, then add chocolate, and then add a proper amount of cake paste. Shake the paper cup a few times to shake out the big bubbles inside.

9. Bake in a preheated oven at 150℃ for 30 minutes. Time and temperature are for reference only. You can adjust them according to your oven temper.

These four kinds of cupcakes have different taste types. My family often cooks it, and children and adults love it. These four kinds of cupcakes are all made of Qifeng cake except sponge cake. Because the added ingredients are different, the taste is different. See if there's anything you like. If you like, do it for your family!