Main Ingredients:
Eggs: 100g; Low-gluten flour: 30g; Milk: 30ml.
Additional Ingredients:
Sugar: 10g; Corn oil: 10g; Whipping cream: 100g; Strawberries: as needed.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Christmas Elf Cupcake
Prepare the ingredients.
Separate egg whites and yolks, add 5g sugar, corn oil, and milk to the yolks, mix well.
Sift low-gluten flour and add to the yolk mixture.
Mix well as shown in the picture.
Whip egg whites in a clean, oil-free bowl.
Whip the egg whites until stiff peaks form.
Add 15g sugar in three portions and whip until stiff peaks form.
Add one-third of the egg white foam to the yolk batter, fold gently from the bottom to the top until well combined.
Repeat with another one-third of the egg white foam, folding gently until well combined.
Fold in the remaining egg white foam.
Continue folding until the batter is well combined.
Prepare paper cups.
Divide the batter into the paper cups, filling each cup about 70% full.
Preheat the oven to 180 degrees Celsius, bake on the middle rack for 18 minutes.
Put whipping cream in a clean bowl, add 10g sugar.
Whip the cream until stiff peaks form.
Wash and hull the strawberries, cut the tops off. Fill with whipped cream, then cover with the top to create the Santa Claus decoration.
Finally, use a piping bag to decorate the cupcakes with cream.
