(Baby Version) Cupcake Recipe

Flavor: Milk; Technique: Baking; Time: Half an hour; Difficulty: Easy.

Detailed Steps for (Baby Version) Cupcake Recipe

Make sure the utensils for the egg whites are free of water and oil, and use a separate bowl for the egg yolks.

Add 10g of sugar, mix well, and then pour in the walnut oil.

Finally, add 30g of fresh milk, mix well, and for those who know how to make chiffon cakes, be sure to emulsify the egg yolks. Sift in 60g of low-gluten flour and use a hand whisk to draw a cross or a Z shape. Stop immediately when there are no flour particles to avoid gluten formation (this step is not shown in the photos).

Add the egg whites in three portions, adding 20g of sugar each time, and beat until they form stiff peaks. At this point, I preheat the oven, with the top heat at 160 degrees and the bottom heat at 180 degrees. I use a Haishi oven, and the model can be found on my introduction page. This is for reference only, as the temperature should be adjusted according to your own oven at home.

Take one-third of the egg whites and add them to the egg yolk mixture. Use a scraper to mix well, and then pour it back into the egg yolk mixture. Use the same mixing technique and pour the mixture into the cup until it is 80% full.

This is what it looks like in the oven, with the top heat at 160 degrees and the bottom heat at 180 degrees for 16 minutes.

Just out of the oven, it rises very high, but it will shrink a little when it cools. Don’t worry, this is normal.

There is no need to invert it when it comes out of the oven. You can eat it when it cools. I tried one, and it tastes great.