Ingredients:
Eggs: 300g; Low-gluten flour: 200g.
Additional ingredients:
Food coloring: as needed; Caster sugar: 80g; Vegetable oil: 50g; Cream: 500g.
Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Making Cream Rose Cupcakes
Prepare the ingredients.
Crack all eggs into a mixing bowl, add some caster sugar, and start mixing with an electric mixer.
Add caster sugar gradually while mixing.
Mix until the batter drops and doesn’t disappear too easily.
Sift the flour in gradually and mix well.
Pour in vegetable oil and mix well.
Pour the batter into cupcake liners, filling them 80% full.
For the first use, it needs to preheat by running empty for 10 minutes. I preheated for 10 minutes, which is equivalent to preheating. For the second time, set the temperature to 200 degrees Celsius on the middle rack for 10 minutes, based on my previous experience with the oven.
Place the cupcakes in the oven to bake.
The finished product looks good, indicating that the oven has a small temperature difference. Since I couldn’t find my thermometer, I couldn’t measure the temperature difference, so I had to rely on intuition.
Whip the cream with 80g of caster sugar until stiff peaks form.
Add a little food coloring to the whipped cream and mix well.
Transfer the colored cream to a piping bag and decorate the cupcakes after they have completely cooled.
