Cupcakes are one of the classic cakes. One cup for one cake, easy to eat and very beautiful to eat. How to simply make perfect cupcakes that won’t crack, shrink, or sag? Please see the illustration below.
Ingredients:
3 eggs (about 65g), 40g low-gluten flour, 8g corn starch, 30g fine sugar, 25g corn oil (or unsalted butter), A little vanilla extract.
Illustration of how to make cupcakes without cracking or sinking:
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Have all the materials ready. Egg whites and yolks are separated, and all utensils are water-free and oil-free.
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First beat the egg whites. Turn the egg beater on high speed and beat the egg whites until coarse foam appears. Add half of the fine sugar.
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Continue to beat at high speed until the egg whites form texture, then add the remaining sugar.
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Use the egg beater to medium speed and beat the egg whites until they reach neutral peaks (lift the egg beater to form a sharp hook and bend it vertically and drop it).
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Make egg yolk paste. Add a little vanilla extract to the egg yolks. Turn the mixer on high speed and beat until puffy, uniform and without any graininess.
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Pour the formed egg yolk paste into the beaten egg whites.
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Use a spatula (or egg whisk) to stir evenly from bottom to top.
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Mix low-gluten flour and cornstarch evenly and sift 2-3 times. At this time, preheat the oven to 190°.
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Add half of the cake flour and cornstarch into the egg batter.
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Mix evenly from bottom to top.
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Add the remaining low-gluten flour and cornflour to the egg yolks.
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Mix evenly from bottom to top.
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Then add corn oil.
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Fold evenly from bottom to top to form a fine and silky cake batter.
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Put the round nozzle into a piping bag.
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After setting the nozzle, stuff the bottom of the piping bag inside to prevent the cake batter from leaking out.
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The piping bag fits over a container.
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Pour cake batter into the container.
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Put paper cups into the mold.
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Pour the cake batter in the piping bag evenly into the paper cup until it is about 7 to 8 minutes full.
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Put the cupcakes into the middle and lower layers of the preheated oven and bake at 180 degrees for 15 minutes.
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Remove cupcakes from oven and let cool.
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The above is an illustration of how to make cupcakes that do not crack or shrink. Friends who like it can try it.
Extended reading:
1. How to make blueberry yogurt cupcakes without cracking, sinking or being mushy
2. Illustration of how to make simple banana cupcakes. Cupcake baking time is 20-35 minutes
3. Ingredients for making soft yogurt cheese cupcakes
4. How to make durian chiffon cup cake. How to make durian chiffon cake
5. Zero-failure recipe for matcha-flavored egg-flavored cupcakes
