Main Ingredients:
Eggs: 3; Cake Flour: 50g; Granulated Sugar: 30g; Salt: 0.5g; Corn Oil: 20g; Milk: 30g.
Additional Ingredients:
Cherries: as needed; Whipping Cream: 150g; Granulated Sugar: 15g.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Making Cherry Cream Cupcake
Separate egg whites and yolks, mix yolks with 10g of sugar, add milk and corn oil, mix well.
Sift in cake flour.
Mix until smooth without lumps.
Add salt to egg whites, gradually add 20g of sugar in 3 portions, beat at medium-low speed until stiff peaks form.
Combine egg white mixture with yolk mixture.
Pour into cupcake molds.
Preheat oven to 150 degrees, bake on the middle rack with both top and bottom heat for 35 minutes, then let cool.
Whip whipping cream with 15g of sugar.
Pipe cream flowers, decorate with cherries, and it’s ready to serve.
