Christmas Cupcake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Guide to Making Christmas Cupcake

Prepare the ingredients.

Crack 2 eggs into a grease-free bowl, add 20g of granulated sugar.

Place the bowl over warm water and use an electric mixer to beat the eggs until the mixture becomes thick, smooth, and leaves a visible trace when dripped, and the figure 8 drawn on the mixture doesn’t disappear immediately.

Sift in the low-gluten flour in 2 batches, fold evenly, then sift in the remaining flour and fold until well combined.

Add 8g of vegetable oil to the batter, mix well.

Pour the batter into cupcake liners in a muffin tin, fill about 80% full.

Bake in a preheated oven, top and bottom heat, middle rack, at 180 degrees Celsius for about 18 minutes.

Once baked, remove the cupcakes to cool. In a clean bowl, whip 200g of whipping cream with 15g of granulated sugar using an electric mixer.

After washing and drying the strawberries for the filling, place a strawberry on top of each cooled cupcake with a layer of whipped cream.

Add a few drops of green food coloring to the remaining whipped cream, transfer to a piping bag with a decorative tip, and pipe the cream around the strawberry to create a tree shape.

Finally, sprinkle colored sugar beads on the tree, and your Christmas Strawberry Cupcake is ready.