Ingredients:
Eggs: 170g (peeled); Self-raising flour: 80g.
Additional ingredients:
Cocoa powder: 20g; Granulated sugar: 70g; Rice oil: 30g; Milk: 30g.
Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Easy.
Step-by-step Cooking Instructions for Cocoa Cupcake
First, prepare the ingredients: 80g self-raising flour, 20g cocoa powder, 30g rice oil, 30g milk, 70g granulated sugar, 170g eggs (peeled).
Measure 30g of milk and 30g of rice oil and put them in a bowl.
Use your hand to mix until the milk and oil blend into a milky white color.
Weigh 80g of self-raising flour and 20g of cocoa powder, sift them together three times.
Weigh 170g of egg liquid and put it into the chef machine bowl.
Then add 70g of granulated sugar.
Whip the egg mixture with the chef machine, I whipped it for about 7 minutes.
Whip until a toothpick inserted into the batter one centimeter deep can stand upright without falling.
Sift the cocoa flour into the batter in three portions, fold gently and then add the next portion.
After mixing the batter, add the oil-milk mixture and mix well.
Preheat the cupcake maker, brush a layer of oil inside the cupcake mold.
Scoop the cupcake batter into the cupcake mold until it is nine-tenths full.
Close the lid and heat.
When the warming light comes on, open the lid and poke the cupcake with a toothpick. If the toothpick comes out clean, it’s done. Remove and let it cool.
