Main Ingredients:
Butter: 120g; Low-gluten Flour: 140g; Powdered Sugar: 80g; Baking Powder: 2g; Whole Egg: 120g; Milk: 30ml; Vanilla Extract: 2 drops.
Additional Ingredients:
Whipped Cream: as needed; Marshmallows: as needed; Lollipops: as needed; Gummy Candies: as needed; Oreo Cookies: as needed.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Step-by-Step Guide to Making Flower Cupcakes
Ingredients: 120g butter, 2g baking powder, 80g powdered sugar, 140g low-gluten flour, 2g baking powder, 120g whole egg, 30ml milk, 2 drops vanilla extract. Decorating materials: whipped cream, marshmallows, lollipops, gummy candies, a few Oreo cookies
Soften the butter at room temperature, put the softened butter in a bowl, and mix slightly with a whisk
Sift in the low-gluten flour and baking powder, mix at low speed until slightly whitened, then add powdered sugar and mix
Beat the whole egg mixture evenly, add in several portions, ensuring complete absorption each time, then add milk in portions until a uniform batter is formed.
Add a few drops of vanilla extract, mix well, then transfer the batter to a piping bag and squeeze into cupcake molds filled with paper liners about 7/8 full.
Place in a preheated oven at 180°C and bake for about 30 minutes
Crush several Oreo cookies without the cream filling into powder using a food processor.
Prepare several lollipops or thread QQ candies onto toothpicks for flower centers. Cut marshmallows into even small pieces with scissors, each piece naturally forming a petal with one end cut flat.
Place a few marshmallows in the oven, let them expand, and then remove after two minutes.
Dip the roasted marshmallows slightly and stick them on lollipops to create a small flower with 5-6 petals.
Whip the cream with sugar until stiff peaks form.
Spread the cooled baked cakes with cream.
Hold the bottom of the cake, dip it in cookie crumbs, ensuring each cake surface is evenly coated with crumbs.
Insert the prepared flowers into the cupcake and it’s ready to serve
