How to make eggy cupcakes How to make fluffy sponge cupcakes

This time I made pure egg cupcakes. After being baked, the cake is full of custard flavor and extremely soft, just like a sponge cake, leaving you with endless aftertaste.

Ingredients:

5 eggs, 100g of low-gluten flour, 80g of fine sugar, 40g of salad oil, and 50g of dried fruit.

How to make eggy cupcakes:

Prepare the ingredients for egg flavored cupcakes. Separate the egg whites and yolks (the container is water-free and oil-free, and the egg whites cannot be mixed with oily egg yolks), crush the dried fruits and set aside;
Use a whisk to beat the egg whites, add 60g of sugar in three batches during this period, and beat the egg whites until they are neutral (lift the whisk to form small sharp hooks);
Add 20g sugar to the egg yolks and beat them clockwise until they swell, become fine and thick, and become lighter in color.
Add 1/3 of the egg whites into the egg yolk paste, and mix evenly from bottom to top. Pour back into the egg whites and mix evenly from bottom to top.
Sift the low-gluten flour 2-3 times, sift it into the cake batter in three batches, and mix evenly each time.
Mix the cake batter evenly, making it fine, fluffy and even.
Take a portion of the cake batter, add salad oil, and mix evenly. Pour back into the remaining cake batter and mix evenly.
The final egg-flavored cake batter is delicate and shiny. Stick the dried fruit into the flour, pour it into the egg-flavored cake batter, and stir gently twice.
Pour the egg-flavored cake batter into the paper cup until it is about 8-9 minutes full.
Put the cupcakes into the middle and lower layers of the oven, heat up and down to 170 degrees, and bake for 25 minutes.
The soft and elastic sponge bread with full custard flavor is ready. Isn’t it cute?